Abstract
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Jialing Long, Bowen Qin, Mingming Zheng, Yibin Zhou, Shiyi Li
Abstract
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The influence of wax-based oleogelators on microstructure evolution, rheology and diffusion
2025
Characterization of waxes in the Roman wall paintings of the Herculaneum site (Italy)
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Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
10.1016/j.foodres.2017.07.079 · 2017
Oil structuring properties of monoglycerides and phytosterols mixtures
10.1002/ejlt.201500517 · 2016
Structuring in β-sitosterol+γ-oryzanol-based emulsion gels during various stages of a temperature cycle
10.1016/j.foodhyd.2010.07.026 · 2011
Fibrils of γ-Oryzanol + β-Sitosterol in edible oil Organogels
10.1007/s11746-008-1298-7 · 2008
Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil
10.1016/j.foodchem.2018.02.020 · 2018
Fabrication of Oleogels via a facile method by oil absorption in the aerogel templates of protein-polysaccharide conjugates
10.1021/acsami.9b21435 · 2020
Effect of monoglyceride content on the solubility and chemical stability of β-carotene in organogels
10.1016/j.lwt.2019.02.042 · 2019
Provenance
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Fabrication and characterization of non-diary whipped creams: Influence of oleogel
10.1016/j.foodchem.2025.142858 · 2025
Molecular interactions behind the self-assembly and microstructure of mixed sterol organogels
10.1021/acs.langmuir.8b01208 · 2018
Apple polysaccharide-based oleogels via capillary bridging: Control of microstructure and properties through particle-water synergism
2025
Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
10.1016/j.foodchem.2016.07.123 · 2017
A review of recent trends in structuring oleogel-based emulsions for food applications
10.1016/j.cocis.2025.101924 · 2025
Preparation, characterization and digestive mechanism of plant-derived oil bodies-based oleogels structured by chitosan and vanillin
2022
Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax
10.1016/j.jafr.2025.102276 · 2025
Synthesis, physicochemical properties, and health aspects of structured lipids: A review
10.1111/1541-4337.12537 · 2020
Different polyphenols improve the gel properties by altering the crystal density of short- and long-chain acyl triacylglycerols oleogels
2025
The synergistic effects of oleogelators based on different structuring mechanisms: A viable way to tailor oleogels with ideal thermo-responsiveness and rheological properties
10.1016/j.foodchem.2025.143820 · 2025
Towards the development of novel bicomponent phytosterol-based oleogels with natural phenolics
10.1016/j.foodchem.2023.136895 · 2023
Oleogels based on protein fibrils-hordein-xanthan gum complexes: Formation, structure, and physicochemical properties
10.1016/j.foodres.2025.116244 · 2025
Edible oleogels based on high molecular weight oleogelators and its prospects in food applications
10.1080/10408398.2022.2142195 · 2022
Effect of crystallization state on the gel properties of oleogels based on β-sitosterol
10.1007/s11483-020-09648-6 · 2021
Development and characterization of walnut oleogels structured by cellulose nanofiber
10.1016/j.foodhyd.2023.108849 · 2023
Preparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate
10.1016/j.ijbiomac.2025.140317 · 2025
Construction of interfacial crystallized oleogel emulsion with improved thermal stability
10.1016/j.foodchem.2023.136029 · 2023
Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil
10.1016/j.foodchem.2019.125567 · 2020
Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance
10.1016/j.foodhyd.2024.110161 · 2024
Sterol-based oleogels’ characterization envisioning food applications
10.1002/jsfa.9546 · 2019
Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food
10.1111/nbu.12325 · 2018
Exploring how changes to the steroidal core alter oleogelation capability in sterol: Γ-oryzanol blends
10.1002/aocs.12624 · 2022
Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties
2024
Propyl gallate
10.3390/m1201 · 2021
Development of zerotrans/low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil
10.1002/ejlt.201400559 · 2015
Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions
10.1016/j.foodres.2020.110057 · 2021
Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol
10.1016/j.foodchem.2021.129275 · 2021
Characterization and comparison of physical properties and in vitro simulated digestion of multi-component oleogels with different molecular weights prepared by the direct method
10.1016/j.foodhyd.2023.108850 · 2023
Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread
10.1016/j.ijbiomac.2024.129571 · 2024
Production of bigel based on κ-carrageenan and monoglyceride for potential application as a shortening replacer in cookie
10.1016/j.foodhyd.2025.111160 · 2025
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels
10.1016/j.foodres.2024.115131 · 2024
Impact of interfacial composition on lipid and protein co-oxidation in oil-in-water emulsions containing mixed emulisifers
10.1021/acs.jafc.8b00590 · doi-reference
Ultrasound-assisted preparation of wax-based composite gelator: Structural characterisation, in vitro antioxidant activity and application in oleogels
10.1016/j.ultsonch.2025.107253 · doi-reference
Crystallization behavior and physical properties of monoglycerides-based oleogels as function of oleogelator concentration
10.3390/foods12020345 · doi-reference
Bigels based on myofibrillar protein hydrogel and beeswax oleogel: Micromorphology, mechanical property, and rheological properties
10.1016/j.ijbiomac.2025.142962 · doi-reference
Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels
10.1016/j.ijbiomac.2025.142200 · doi-reference
Effect of β-sitosterol and palmitic acid mass ratio on structural, physicochemical, and rheological properties of rice bran oil-based oleogel
10.1016/j.lwt.2024.116775 · doi-reference
Functional characteristics of oleogel prepared from sunflower oil with β-Sitosterol and stearic acid
10.1007/s11746-017-3026-7 · doi-reference
The effect of citral loading and fatty acid distribution on the oleogels: Physicochemical properties and in vitro digestion
10.1016/j.foodchem.2024.140337 · doi-reference
Development and performance optimization of capillary bridge-driven oleogels using cellulose nanocrystals
10.1016/j.foodhyd.2025.111506 · doi-reference
Tailoring glycosylated soy protein-carbohydrate complexes for high-performance oleogels with enhanced freeze-thaw stability
10.1016/j.lwt.2025.118360 · doi-reference
The impact of beeswax and glycerol monolaurate on Camellia oil oleogel’s formulation and application in food products
10.3390/molecules29133192 · doi-reference
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review
10.1080/10408398.2022.2027339 · doi-reference
Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review
10.1016/j.foodchem.2024.139821 · doi-reference
Controlled volatile release from β-sitosterol-based oleogels based on different self-assembly mechanisms
10.1016/j.foodchem.2023.136506 · doi-reference
Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application
10.1016/j.foodres.2023.113098 · doi-reference
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels
10.1016/j.foodres.2024.115131 · doi-reference
Production of bigel based on κ-carrageenan and monoglyceride for potential application as a shortening replacer in cookie
10.1016/j.foodhyd.2025.111160 · doi-reference
Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread
10.1016/j.ijbiomac.2024.129571 · doi-reference
Characterization and comparison of physical properties and in vitro simulated digestion of multi-component oleogels with different molecular weights prepared by the direct method
10.1016/j.foodhyd.2023.108850 · doi-reference
Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol
10.1016/j.foodchem.2021.129275 · doi-reference
Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions
10.1016/j.foodres.2020.110057 · doi-reference
Development of zerotrans/low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil
10.1002/ejlt.201400559 · doi-reference
Propyl gallate
10.3390/m1201 · doi-reference
Exploring how changes to the steroidal core alter oleogelation capability in sterol: Γ-oryzanol blends
10.1002/aocs.12624 · doi-reference
Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food
10.1111/nbu.12325 · doi-reference
Sterol-based oleogels’ characterization envisioning food applications
10.1002/jsfa.9546 · doi-reference
Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance
10.1016/j.foodhyd.2024.110161 · doi-reference
Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil
10.1016/j.foodchem.2019.125567 · doi-reference
Construction of interfacial crystallized oleogel emulsion with improved thermal stability
10.1016/j.foodchem.2023.136029 · doi-reference
Preparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate
10.1016/j.ijbiomac.2025.140317 · doi-reference
Development and characterization of walnut oleogels structured by cellulose nanofiber
10.1016/j.foodhyd.2023.108849 · doi-reference
Effect of crystallization state on the gel properties of oleogels based on β-sitosterol
10.1007/s11483-020-09648-6 · doi-reference
Edible oleogels based on high molecular weight oleogelators and its prospects in food applications
10.1080/10408398.2022.2142195 · doi-reference
Oleogels based on protein fibrils-hordein-xanthan gum complexes: Formation, structure, and physicochemical properties
10.1016/j.foodres.2025.116244 · doi-reference
Towards the development of novel bicomponent phytosterol-based oleogels with natural phenolics
10.1016/j.foodchem.2023.136895 · doi-reference
The synergistic effects of oleogelators based on different structuring mechanisms: A viable way to tailor oleogels with ideal thermo-responsiveness and rheological properties
10.1016/j.foodchem.2025.143820 · doi-reference
Synthesis, physicochemical properties, and health aspects of structured lipids: A review
10.1111/1541-4337.12537 · doi-reference
Effect of curcumin incorporation on the structural and functional properties of oleogels structured with rice bran or carnauba wax
10.1016/j.jafr.2025.102276 · doi-reference
A review of recent trends in structuring oleogel-based emulsions for food applications
10.1016/j.cocis.2025.101924 · doi-reference
Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
10.1016/j.foodchem.2016.07.123 · doi-reference