Legislative limitations of the use of trans and saturated fatty acids, the rising concerns
among consumers about the negative effects of some fats on human health, and …

As a kind of important semi-solid material, the gel has gained increasing attention due to the
high demand for fundamental research and practical applications. Organogels are gels …

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 …

Fats and oils in food give them flavor and texture while promoting satiety. Despite the
recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at …

Emulsion and oleogels prepared at a constant xanthan gum (XG) concentration of 0.3 wt%,
and varying hydroxypropyl methyl cellulose (HPMC) concentration of 0.2, 0.4, 0.6, 0.8 and …

Available evidence from clinical trials suggests the replacement of saturated fatty acids with
polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of coronary …

Camellia-oil based oleogels were structured at a constant tea polyphenol-palmitate (Tp-
palmitate) particles concentration of 2.5%(m/v) and varying citrus pectin concentration of 1.5 …

In this study, macadamia oil-based oleogels were prepared using monoglyceride stearate
(MG) as a gelator with a low critical gelation concentration (3.0 wt%). The physical properties …

Various food formulations widely utilized solid fats to provide specific textural properties and
sensory attributes. Partially hydrogenated oil was commonly used as solid fat before being …

Oleogel as fat replacer is an emerging strategy and holds great interests in food industry.
Oleogels structured by monoglyceric stearate (MO), β-sitosterol/lecithin (SO) and ethyl …