Figure 2.

(a) Cryo-SEM images of emulsions at pH 5.5 (i) and pH 7 (ii) and corresponding oleogels (iii,iv) based on caseinate and alginate. Images were reproduced from Wijaya et al. [87] with permission from Elsevier; (b) optical image of aqueous foam (i), electron image of aerogel (ii), and polarized light microscopy image of oleogel (iii) obtained from a combination of gelatin and xanthan gum. Images were reproduced from Abdollahi et al. [92] with permission from Wiley; (c) Cryo-SEM images of whey protein isolate (WPI) oleogels obtained from hydrogel templates at low (i) and high (ii) ionic strength (0 or 100 mM NaCl) [95]. All images were reprinted from Langmuir 2015, 31, 13850–13859. Copyright 2015 American Chemical Society; (d) Optical microscopy images of an oleogel prepared by direct dispersion of freeze-dried (i) or CO₂-dried (ii) WPI-aggregates. Images were reproduced from Plazotta et al. [98] with permission from Elsevier.