Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence most of their properties. The present study shows how different fractions of oleogel can influence the hydrogel matrix of an oleogel-in-hydrogel emulsified system in terms of polymorphic arrangement, microstructure, texture and rheology. The hydrogel was prepared by using an aqueous sodium alginate solution and the oleogel was prepared through the gelation of medium chain triglycerides with beeswax. Hybrid gels were prepared under constant shearing. Crystallinity was clearly changed as hydrogel and oleogel were combined. No polymorphism was observed in the X-Ray diffraction of hybrid gels, as these showed homogeneous results for all component ratios. The behaviour of samples with increasing oleogel-to-hydrogel ratio presented a decrease of both firmness and spreadability, and then, a decrease of gel adhesivity and cohesiveness. This textural response was a consequence of the disaggregated structure, stemming from the disruption of the hydrogel network, due to the inclusion of increasing amounts of oleogel. Rheological results showed that all hybrid gels presented a gel-like behaviour (G´ > G´´). Oleogel's strength influenced the overall textural and rheological performance of hybrid gels. This work demonstrates the possibility of producing hybrid gels aiming to tailor texture on food systems.

杂合凝胶可用于控制生物活性物质的输送，以及用于食品的质地和流变学改性。在这方面，水凝胶：油凝胶比率和凝胶显影方法学被证明是影响其大多数性能的方面。本研究显示了多级排列，微观结构，织构和流变学方面，不同比例的油凝胶如何影响油凝胶中水凝胶乳化系统的水凝胶基质。通过使用藻酸钠水溶液制备水凝胶，并通过用蜂蜡将中链甘油三酸酯凝胶化来制备油凝胶。在恒定剪切下制备杂化凝胶。随着水凝胶和油凝胶的结合，结晶度明显改变。在杂化凝胶的X射线衍射中未观察到多态性，因为这些结果显示了所有组分比率的均质结果。随着油凝胶与水凝胶比的增加，样品的行为表现出硬度和铺展性均下降，然后凝胶粘合性和内聚力下降。这种质地反应是由于包括越来越多的油凝胶而导致的水凝胶网络破裂而导致的结构分解的结果。流变学结果表明，所有杂化凝胶均表现出类似凝胶的行为（由于包含了越来越多的油凝胶。流变学结果表明，所有杂化凝胶均表现出类似凝胶的行为（由于包含了越来越多的油凝胶。流变学结果表明，所有杂化凝胶均表现出类似凝胶的行为（G´  >  G´´）。Oleogel的强度影响了混合凝胶的整体质地和流变性能。这项工作证明了生产混合凝胶的可能性，该混合凝胶旨在调整食品系统的质地。