Journal of Bioprocessing & Biotechniques

Department of Food Biotechnology, Islamic Azad University, Shahrood, Iran

Publications

• Mini Review   
  Improving Gelatin-Based Composite Gels\' Rheological and Textural Properties by Adding Sesame Seed Oleosome-Protein Fillers
  Author(s): Fatemha Sheik*
  
  Gelatin-based composite gels have been widely used in the food and pharmaceutical industries due to their versatile properties and ability to form gels at low temperatures. However, these gels often lack the desired rheological and textural properties. This study explores the incorporation of sesame seed oleosome-protein fillers as a novel approach to enhance the rheological and textural characteristics of gelatin-based composite gels. Through a comprehensive review of the literature, we delve into the properties of gelatin, sesame seed oleosomes, and the potential synergy between them, shedding light on the mechanisms responsible for the improved rheological and textural properties of the resulting gels. Composite gels play a significant role in the food and pharmaceutical industries. Gelatin, a widely used gelling agent, has been a popular choice due to its u.. Read More»
  

  Abstract PDF