Bigels, combination of organogel and hydrogel, are unique solid-like formulations with
improved properties for food, cosmetics, and pharmaceutical applications. Bigel possesses …

Monoglyceride (MG)‐based oleogelation is an effective strategy to create soft matter
structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG …

Oil structuring has been proposed as a promising strategy for fat replacement due to its solid
texture and high unsaturation content. Oil structuring can be achieved using various gelator …

Structural and rheological properties of oleogels consisting of 0.5–25 wt% rice bran wax
(RBX) in rice bran oil (RBO) were explored. RBX was an efficient, thermoreversible …

This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil
(HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a …

The high consumption of saturated and trans fats, used in the formulation of lipid-based
foods, is associated with incidence of health problems. Organogels or oleogels are a novel …

Different processing conditions to obtain oleogels from high oleic sunflower oil and Myverol
were explored with the aim to develop a fat with similar rheological and textural …

The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3,
4.5, and 6 wt%), cooling rate (0.1 and 10° C/min), and high‐intensity ultrasound (HIU) …

The oleogelation process has become in a great interest area for the food sector. The aim of
this study was to understand the effect of cooling temperature profiles (CTP) applied during …

Mixtures of stearyl alcohol and stearic acid were some of the first identified oleogelators with
potential for food applications. Previously, a synergistic enhancement in gel strength was …