Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract.
Yeganeh SabeghiMehdi VaridiMajid NooshkamPublished in: Journal of the science of food and agriculture (2024)
As a result, the interactions between AGE, GG and oil could lead to the creation of new aerated structures known as bioactive foamulsion gels. These gels exhibit excellent foamability, stability and viscoelasticity and may find applications in the development of novel, healthy and low-calorie aerated foods. © 2024 Society of Chemical Industry.