Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein

Research output: Contribution to journalJournal articleResearchpeer-review


  • Fulltext

    Final published version, 9.56 MB, PDF document

A series of zein-stabilized oleogels were prepared and plasticized by the addition of glycerol. The rheological and microstructural properties of oleogels were studied as a function of glycerol and zein concentration. The plasticized zein oleogel was best characterized as gels with a weak-link regime. The fractal dimension calculation as an indication of structure density indicated that oleogels at low glycerol content had a loose protein network that became denser with further addition of glycerol. Increasing zein concentration formed a denser oleogel network. The oleogels showed a thermo-responsive rheological property in the range of 25–100 °C that was reversible based on glycerol/zein ratios. The transition from solid-like to liquid-like behavior of oleogels by heating started from 75 °C, where G′ could drop up to two orders of magnitude. Besides, the structural analysis did not show any indication of protein secondary structural denaturation during heating.

Original languageEnglish
Article number108582
JournalFood Hydrocolloids
Number of pages12
Publication statusPublished - 2023

Bibliographical note

Publisher Copyright:
© 2023 The Authors

    Research areas

  • Emulsion-templated method, Glycerol, Oleogel, Rheological behavior, Zein

ID: 336136355