ArticleFoods (Basel, Switzerland)2026
Effects of Formulation and Processing Variables on the Rheology of Chitosan-Vanillin-Stabilized Olive Oil-Water Emulsions for Oleogel Applications.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The rheological behavior of chitosan-vanillin crosslinked olive oil-in-water emulsions (Φ = 0.52) was investigated to identify formulation and processing conditions suitable for designing oleogel precursors. The effects of homogenization conditions, reaction temperature, chitosan concentration, vanillin-to-chitosan molar ratio, and non-ionic surfactants were systematically evaluated. Surfactant-free emulsions exhibited a structured, gel-like response and non-thixotropic shear-thinning flow, which was well described by the Herschel-Bulkley model within the investigated shear-rate range. Optimal homogenization (4 min, ≥9500 rpm) refined the microstructure without compromising stability. Increasing the reaction temperature to 55 °C, the chitosan concentration to ~0.9% (
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