The growing awareness of the adverse health effects of trans‐fats and saturated fats are
driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil …

Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace
solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable …

In this paper, six kinds of natural wax, including sunflower wax (SFX), rice bran wax (RBX),
carnauba Brazilian wax (CBX), beeswax (BWX), candelilla wax (CDX), and sugarcane wax …

Currently, a large number of scientific articles can be found in the research literature in the
field focusing on the use of oleogels for food formulation to improve their nutritional …

This study investigates the viscoelastic behavior, gelling properties, and structural
characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its …

Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are
important for application in fat substitutes. This study investigated the roles of glycerol …

Oleogels are made by structuring oils with an oleogelator, eg, ethyl cellulose (EC), and can
be used as fat replacers in foods. Also, oleogels made from oils rich in bioactives, eg …

The present study aimed to decrease the brittleness of flaxseed oleogels based on
candelilla wax (CLW) in combination with flaxseed gum (FG). Effects of flaxseed gum …

Oleogel technology has grown into a substantial research area over the past decade and
development through a body of scientific patents and publications. Despite many exciting …

The development of probiotics encapsulation strategies has always been a hot topic due to
the high sensitivity of probiotics to processing, storage and the gastrointestinal environment …