Publications in International Journals / Series (Article (International))

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

  • Food Research International, 116, 1298-1305, 2019

Publisher: Elsevier


Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence most of their properties. The present study shows how different fractions of oleogel can influence the hydrogel matrix of an oleogel-in-hydrogel emulsified system in terms of polymorphic arrangement, microstructure, texture and rheology. The hydrogel was prepared by using an aqueous sodium alginate solution and the oleogel was prepared through the gelation of medi ...

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