This review highlights the application of oleogels in food innovation, focusing on their ability to improve nutritional value and impact texture and sensory properties. It covers the oleogel application across various food products, their formulation challenges, and the need for further research to optimize their use and consumer acceptance.

The key finding of the work: The definition of heat accumulation was first proposed in Chinese cooking. Thermal accumulation scorching phenomenon mechanism was revealed. Heat accumulation concept is the development of the existing maturity value theory.

In comparison to the control group, no differences in sensory attributes were observed in all yoghurts that incorporated Dawul Kurundu (DK) leaf extract. Over the 21-day storage period, a decreasing trend in pH values was observed in all treatments, while the total titratable acidity significantly increased over time. The results indicate that incorporating 0.8% w/v of DK leaf extract could serve as an effective stabilizer in the production of set yoghurt, allowing for the potential replacement of gelatin without affecting its sensory properties.

Pickering emulsion and emulsion-filled gel significantly protected the antioxidant activity of curcumin against the thermal process. Curcumin loading in the emulsion-filled gel provided better protection against the gastric condition compared to the emulsion system.

Que had improved HIBD-induced brain injury via regulation NLRX1 to autophagy in neonatal rats.

The HPAS process either completely detoxified the mycotoxins or at least reduced them to levels below the maximum limits of 4.00–6.00, 2.00, 2.00, 5.00, and 100 μg/kg for AT, AFB1, AFG1, OTA, and citrinin, respectively, set by the European Union, WHO/FAO, and USDA. The study clearly demonstrates that mycotoxins can be completely detoxified using HPAS at CCC adjusted to pH 4.0 or below. MC = mycotoxin content of the raw (unprocessed) maize samples; M5.0 = mycotoxin content of the maize samples after high-pressure acidified steaming adjusted to pH 5.0; M4.5 = mycotoxin content of the maize samples after high-pressure acidified steaming adjusted to pH 4.5; M4.0 = mycotoxin content of the maize samples after high-pressure acidified steaming adjusted to pH 4.0; GC = mycotoxin content of the raw (unprocessed) groundnut (peanut) samples; G5.0 = mycotoxin content of the groundnut (peanut) samples after high-pressure acidified steaming adjusted to pH 5.0; G4.5 = mycotoxin content of the groundnut (peanut) samples after high-pressure acidified steaming adjusted to pH 4.5; and G4.0 = mycotoxin content of the groundnut (peanut) samples after high-pressure acidified steaming adjusted to pH 4.0.

This study is based on Aloe vera and carboxymethyl cellulose blend solution was prepared as an effective natural edible coating anti-browning and antimicrobial agent. In this article, we discussed the preparation of blend, their rheological behavior, and the blend solution used for the enhancement of the shelf life of cut apples.

The soluble complexes of whey protein and basil seed gum and xanthan gum improved the texture, particle size, zeta potential, microstructure, and viscoelastic properties of emulsion gel. The presence of gums resulted in the creation of a stronger structure, which could hold oil droplets well in the network. The presence of hydrocolloids created a stronger structure around the oil droplets, which confocal images approved it. The highest storage and loss modulus of emulsion gels were found for 0.6% basil seed gum.

Plant-based protein alternatives are considered to be more sustainable than animal proteins. Plant-based proteins are suggested to have lower nutritional quality than animal proteins. Plant-based meat or fat substitutes need to mimic their animal-based counterparts in terms of texture and sensorial attributes for consumer acceptance.

Heart and brain d-gal-induced aging and preventive potencies of two Vit D regimes were distinct. d-gal-induced impairment was notorious in cognition and brain MDA levels and prevented by Vit D.

The hydrogel (GA1: gellan (0.5%)-alginate (0.5%), GA2: gellan (1%)-alginate (1%), GAX 1%: gellan (0.5%)-alginate (0.5%)-xanthan (0.1%), and GAX2%: gellan (1%)-alginate (1%)-xanthan (0.2%)) significantly increased water absorption ratio, water solubility index, water absorption index, and textural properties of extruded rice. GA2% rice sample showed similar texture characteristic, cooking feature, and color parameter to natural rice (Natural Hashemi Rice) and, ultimately, showed better organoleptic properties.

The objective of this study was to estimate the antibacterial activity and cytotoxicity effects of zinc oxide nanocomposite/zeolite (ZnONC/Zeo) with Aloe vera gel (AG) and its effect on the shelf life of chicken meat.