Authors:
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E. Keskin Uslu
E. Keskin Uslu
Department of Food Processing, Ezine Vocational College, Çanakkale Onsekiz Mart University, 17600, Ezine, Çanakkale , Turkey
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E. Yılmaz
eyilmaz@comu.edu.tr
https://orcid.org/0000-0003-1527-5042
E. Yılmaz
Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020, Çanakkale , Turkey
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Abstract
This study aimed to develop and characterise emulgels based on aqueous γ-cyclodextrin metal-organic framework (γ-CD-MOF) solutions with sunflower oil in the presence of Tween 20, 40, and 60 emulsifiers. The main physical, structural, and rheological properties of γ-CD-MOF emulgels were investigated. The emulgels prepared with 5% and 10% γ-CD-MOF were durable. The X-ray diffraction patterns proved the existence of β polymorph type lipid crystals. The rheological analyses showed that the gel strength increased with increased γ-CD-MOF concentration, and thixotropic behaviour was observed depending on the gel strength at 10 °C. In addition, the samples were heat resistant proved by rheological temperature ramp tests. Finally, addition of the emulsifiers did not cause any change in the centrifuge stability and colour properties of the emulgels. These samples could be used to prepare different emulsion type food products.
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Desplanques, S., Renou, F., Grisel, M., and Malhiac, C. (2012). Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions. Food Hydrocolloids, 27: 401–410.
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Farjami, T. and Madadlou, A. (2019). An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends in Food Science and Technology, 86: 85–94.
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He, Y., Hou, X., Liu, Y., and Feng, N. (2019). Recent progress in the synthesis, structural diversity and emerging applications of cyclodextrin-based metal–organic frameworks. Journal of Materials Chemistry B, 7: 5602–5619.
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Keskin Uslu, E. and Yılmaz, E. (2021). Preparation and characterization of oleogels and emulgels with glycerol monooleate–cholesterol mixtures. Chemical Papers, 75: 2075–2085.
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Magri, A., Petriccione, M., and Gutierrez, T.J. (2021). Metal-organic frameworks for food applications: a review. Food Chemistry, 354: 129533.
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Meng, Z., Qi, K., Guo, Y., Wang, Y., and Liu, Y. (2018). Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels. Food Hydrocolloids, 77: 17–29.
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Moussa, Z., Hmadeh, M., Abiad, M.G., Dib, O.M., and Patra, D. (2016). Encapsulation of curcumin in cyclodextrin-metal organic frameworks: dissociation of loaded CD-MOFs enhances stability of curcumin. Food Chemistry, 212: 485–494.
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Nasirpour-Tabrizi, P., Azadmard-Damirchi, S., Hesari, J., Khakbaz Heshmati, M., and Savage, G.P. (2020). Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids. LWT – Food Science and Technology, 133: 110107.
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Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
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| 2022 | |
|---|---|
| Web of Science | |
| Total Cites WoS |
892 |
| Journal Impact Factor | 1.1 |
| Rank by Impact Factor |
Food Science and Technology (Q4) |
| Impact Factor without Journal Self Cites |
1.1 |
| 5 Year Impact Factor |
1 |
| Journal Citation Indicator | 0.22 |
| Rank by Journal Citation Indicator |
Food Science and Technology (Q4) |
| Scimago | |
| Scimago H-index |
32 |
| Scimago Journal Rank |
0.231 |
| Scimago Quartile Score |
Food Science (Q3) |
| Scopus | |
| Scopus Cite Score |
1.7 |
| Scopus CIte Score Rank |
Food Science 225/359 (37th PCTL) |
| Scopus SNIP |
0.408 |
| 2021 | |
|---|---|
| Web of Science | |
| Total Cites WoS |
856 |
| Journal Impact Factor | 1,000 |
| Rank by Impact Factor | Food Science & Technology 130/143 Nutrition & Dietetics 81/90 |
| Impact Factor without Journal Self Cites |
0,941 |
| 5 Year Impact Factor |
1,039 |
| Journal Citation Indicator | 0,19 |
| Rank by Journal Citation Indicator | Food Science & Technology 143/164 Nutrition & Dietetics 92/109 |
| Scimago | |
| Scimago H-index |
30 |
| Scimago Journal Rank |
0,235 |
| Scimago Quartile Score |
Food Science (Q3) |
| Scopus | |
| Scopus Cite Score |
1,4 |
| Scopus CIte Score Rank |
Food Sciences 222/338 (Q3) |
| Scopus SNIP |
0,387 |
|
2020
|
|
|
Total Cites
|
768
|
|
WoS
|
|
|
Journal
Impact Factor |
0,650
|
|
Rank by
|
Nutrition & Dietetics 79/89 (Q4)
|
|
Impact Factor
|
Food Science & Technology 130/144 (Q4)
|
|
Impact Factor
|
0,575
|
|
without
|
|
|
Journal Self Cites
|
|
|
5 Year
|
0,899
|
|
Impact Factor
|
|
|
Journal
|
0,17
|
|
Citation Indicator
|
|
|
Rank by Journal
|
Nutrition & Dietetics 88/103 (Q4)
|
|
Citation Indicator
|
Food Science & Technology 142/160 (Q4)
|
|
Citable
|
59
|
|
Items
|
|
|
Total
|
58
|
|
Articles
|
|
|
Total
|
1
|
|
Reviews
|
|
|
Scimago
|
28
|
|
H-index
|
|
|
Scimago
|
0,237
|
|
Journal Rank
|
|
|
Scimago
|
Food Science Q3
|
|
Quartile Score
|
|
|
Scopus
|
248/238=1,0
|
|
Scite Score
|
|
|
Scopus
|
Food Science 216/310 (Q3)
|
|
Scite Score Rank
|
|
|
Scopus
|
0,349
|
|
SNIP
|
|
|
Days from
|
100
|
|
submission
|
|
|
to acceptance
|
|
|
Days from
|
143
|
|
acceptance
|
|
|
to publication
|
|
|
Acceptance
|
16%
|
| Rate |
| 2019 | |
|---|---|
| Total Cites WoS |
522 |
| Impact Factor | 0,458 |
| Impact Factor without Journal Self Cites |
0,433 |
| 5 Year Impact Factor |
0,503 |
| Immediacy Index |
0,100 |
| Citable Items |
60 |
| Total Articles |
59 |
| Total Reviews |
1 |
| Cited Half-Life |
7,8 |
| Citing Half-Life |
9,8 |
| Eigenfactor Score |
0,00034 |
| Article Influence Score |
0,077 |
| % Articles in Citable Items |
98,33 |
| Normalized Eigenfactor |
0,04267 |
| Average IF Percentile |
7,429 |
| Scimago H-index |
27 |
| Scimago Journal Rank |
0,212 |
| Scopus Scite Score |
220/247=0,9 |
| Scopus Scite Score Rank |
Food Science 215/299 (Q3) |
| Scopus SNIP |
0,275 |
| Acceptance Rate |
15% |
| Acta Alimentaria | |
|---|---|
| Publication Model | Hybrid |
| Submission Fee | none |
| Article Processing Charge | 1100 EUR/article |
| Printed Color Illustrations | 40 EUR (or 10 000 HUF) + VAT / piece |
| Regional discounts on country of the funding agency | World Bank Lower-middle-income economies: 50% World Bank Low-income economies: 100% |
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| Subscription fee 2023 | Online subsscription: 776 EUR / 944 USD Print + online subscription: 896 EUR / 1090 USD |
| Subscription Information | Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content. |
| Purchase per Title | Individual articles are sold on the displayed price. |
| Acta Alimentaria | |
|---|---|
| Language | English |
| Size | B5 |
| Year of Foundation |
1972 |
| Volumes per Year |
1 |
| Issues per Year |
4 |
| Founder | Magyar Tudományos Akadémia  |
| Founder's Address |
H-1051 Budapest, Hungary, Széchenyi István tér 9. |
| Publisher | Akadémiai Kiadó |
| Publisher's Address |
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. |
| Responsible Publisher |
Chief Executive Officer, Akadémiai Kiadó |
| ISSN | 0139-3006 (Print) |
| ISSN | 1588-2535 (Online) |
Monthly Content Usage
| Abstract Views | Full Text Views | PDF Downloads | |
|---|---|---|---|
| Jun 2023 | 18 | 0 | 0 |
| Jul 2023 | 7 | 0 | 0 |
| Aug 2023 | 32 | 0 | 0 |
| Sep 2023 | 11 | 0 | 0 |
| Oct 2023 | 33 | 22 | 4 |
| Nov 2023 | 28 | 12 | 0 |
| Dec 2023 | 18 | 1 | 0 |
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