Influence of oil base and gelling agent on the performance of oil gels
Abstract Oil gels, as a novel delivery system, have broad prospects in carrying nutrients and active substances. It has been found that the properties of oil gels are closely related to the types of oil bases and gelling agents used. In this study, soybean oil, sesame oil, and coconut oil were used as oil bases, while ethyl cellulose (EC), monoglycerides (MG), herbal extracts (HE), and hydroxypropyl methylcellulose-xanthan gum (HPMC-XG) were used as gelling agents to prepare different oil gels. The performance of the oil gels was evaluated based on appearance, microstructure, viscosity, oil-holding capacity, and drug-loading capability.
Authors
- Wenying Zhao (ORCID: https://orcid.org/0000-0001-5795-935X)
- Mengyu Sun (ORCID: https://orcid.org/0000-0002-3545-3187)
- Xiaoxu Song (ORCID: https://orcid.org/0000-0002-9844-1829)
- Yao Wang (ORCID: https://orcid.org/0000-0002-9068-5466)
- Zhu Qing-shu
Institutions
- Qingdao University (CN)
- Qingdao University of Science and Technology (CN)
- Shandong University of Science and Technology (CN)
Publication Details
- Journal
- Journal of Physics Conference Series
- Published
- 2024-10-01
- DOI
- https://doi.org/10.1088/1742-6596/2873/1/012026
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00