Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties

Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties

This study investigates the effect of oil type and concentration on the rheological and microstructural properties of plant-based emulsion gels, comparing them to animal fat tissue. Emulsion gels were formulated with soybean or coconut oil, isolated soy protein, agar, and alginic acid at varying oil...

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Bibliographic Details
Main Authors: Minji Choi, Hyun Woo Choi, Yaeji Choe, Jungwoo Hahn, Young Jin Choi
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Animal fat analog
Emulsion gel
Soybean oil
Coconut oil
Fatty acid composition
Rheology
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752500286X
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