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References from Oleofoam design based on coexistence of lipophilic and hydrophilic structuring agents: glycerol monostearate and phycocyanin/fucoidan/xanthan gum. Local targets link to admitted publications; unresolved targets remain external evidence.
Edible nonaqueous foams: Recent advances in the formation, stabilization, characterization, and applications
10.1016/j.foodchem.2024.142152 · 2025 · External reference
Oleogels produced by indirect methods
2024 · External reference
Oleofoams: Formulation Rules and New Characterization Methods Based on X-Rays and Neutrons to Advance Current Understanding
2024 · External reference
Tracing the Evolution of Oleogels: A Historical Overview
2024 · External reference
Oleogel preparation methods and classification
2024 · External reference
Foaming of semi-solid gel – An emerging concept in the food lipid sector
10.1016/j.foodchem.2024.142556 · 2025 · External reference
Conversion of pulse protein foam-templated oleogels into oleofoams for improved baking application
10.3390/foods11182887 · 2022 · External reference
Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce
10.1016/j.fbp.2019.11.004 · 2020 · External reference
Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise
10.1016/j.lwt.2024.117021 · 2024 · External reference
Novel Strategies for Structuring Liquid Oils, Their Applications, and Health Implications
2024 · External reference
A novel approach for the development of edible oleofoams using double network oleogelation systems
10.1016/j.foodchem.2023.136634 · 2023 · External reference
Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability
10.1016/j.algal.2019.101600 · 2019 · External reference
Marine fucoidans: Structural, extraction, biological activities and their applications in the food industry
10.1016/j.foodhyd.2023.108784 · 2023 · External reference
On the foaming properties of plant proteins: Current status and future opportunities
10.1016/j.tifs.2021.10.001 · 2021 · External reference
Green extraction and purification of phycocyanin from Spirulina platensis: Evaluation of its bioactivity and photoprotection
10.1016/j.bej.2025.109881 · 2025 · External reference
Effects of Spirulina phycocyanin on Caco-2 cell injury and ulcerative colitis in mice
10.1016/j.ijbiomac.2026.153212 · 2026 · External reference
Synthesized phosphorylated and aminated derivatives of fucoidan and their potential antioxidant activity in vitro
10.1016/j.ijbiomac.2008.11.010 · 2009 · External reference
In vitro and in vivo anti-inflammatory activities of a fucose-rich fucoidan isolated from Saccharina japonica
10.1016/j.ijbiomac.2020.04.012 · 2020 · External reference
Fabrication and characterization of oleogels structured by phycocyanin/fucoidan/xanthan gum co-stabilized by beeswax crystals
10.1016/j.ijbiomac.2025.147200 · 2025 · External reference
Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phase
2025 · External reference
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry
10.1016/j.tifs.2024.104752 · 2024 · External reference
Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol
10.1016/j.foodchem.2021.129275 · 2021 · External reference
Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids
10.1016/j.foodchem.2019.04.080 · 2019 · External reference
Preparation, characterization and digestive mechanism of plant-derived oil bodies-based oleogels structured by chitosan and vanillin
10.1016/j.foodhyd.2022.108247 · 2023 · External reference
Emulsion rheology
2015 · External reference
Modeling the rheological behavior of chemically interesterified blends of palm stearin/canola oil as a function of physicochemical properties
10.1002/aocs.12272 · 2019 · External reference
Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus
10.1016/j.foodhyd.2011.04.003 · 2011 · External reference
Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers
10.1016/j.foodchem.2021.130963 · 2022 · External reference
Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols
10.1016/j.foodchem.2022.133469 · 2022 · External reference
Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid
10.1016/j.foodhyd.2016.04.028 · 2016 · External reference
Small-strain dynamic rheology of food protein networks
10.1021/jf1016237 · 2011 · External reference
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels
10.1016/j.jfoodeng.2024.112330 · 2025 · External reference
Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability
10.1016/j.foostr.2023.100343 · 2023 · External reference
Bioactive compound-loaded food-grade bigels: (I) Characterization and study of colorimetry and 3d-printing capability
10.1016/j.foodhyd.2025.111486 · 2025 · External reference
Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing
10.1016/j.foodhyd.2022.108160 · 2023 · External reference
Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels
10.1016/j.foodchem.2019.01.134 · 2019 · External reference
Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties
10.1039/c8fo00536b · 2018 · External reference
Thermal-reversible lacquer wax-based oleofoams in dual stabilization with high ambient stability
10.1016/j.foodres.2023.112650 · 2023 · External reference
A novel strategy to fabricate stable oil foams with sucrose ester surfactant
10.1016/j.jcis.2021.03.021 · 2021 · External reference
Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions
10.1016/j.foodres.2014.11.044 · 2015 · External reference
Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
10.1016/j.foodchem.2019.126047 · 2020 · External reference
Oleofoams: Properties of Crystal-Coated Bubbles from Whipped Oleogels—Evidence for Pickering Stabilization
10.1021/acs.langmuir.6b04141 · 2017 · External reference
Novel bigels constructed from oleogels and hydrogels with contrary thermal characteristics: Phase inversion and 3D printing applications
10.1016/j.foodhyd.2022.108063 · 2023 · External reference
Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer
10.1016/j.foodchem.2021.131997 · 2022 · External reference
Thermal conductivity prediction of foods by Neural Network and Fuzzy (ANFIS) modeling techniques
10.1016/j.fbp.2011.07.001 · 2012 · External reference
Unresolved reference
2014 · External reference
Microstructure and physical properties of novel bigel-based foamed emulsions
10.1016/j.foodhyd.2022.108097 · 2023 · External reference
Crystal stabilization of edible oil foams
10.1016/j.tifs.2017.08.015 · 2017 · External reference
Interfacial behavior, gelation and foaming properties of diacylglycerols with different acyl chain lengths and isomer ratios
10.1016/j.foodchem.2023.136696 · 2023 · External reference
The effects of intermolecular interactions on the physical properties of organogels in edible oils
10.1016/j.jcis.2016.08.009 · 2016 · External reference
Aging and metastability of monoglycerides in hydrophobic solutions
10.1021/la9002065 · 2009 · External reference
Polysaccharide-stabilized aqueous foams to fabricate highly oil-absorbing cryogels: Application and formation process for preparation of edible oleogels
10.1016/j.foodhyd.2021.106901 · 2021 · External reference
Characterization of responsive zein-based oleogels with tunable properties fabricated from emulsion-templated approach
10.1016/j.foodhyd.2022.107972 · 2022 · External reference
Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing
10.1039/d3fo00948c · 2023 · External reference
