Conventional solid fats play a crucial role as an ingredient in many processed foods.
However, these fats contain a high amount of saturated fats and trans fats. Legislations and …

Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a
network of structuring molecules. In the food industry, these formulations can be used to …

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 …

Solid fats provide desirable functionality, texture, and palatability to foods; however, they are
related to adverse chronic health effects. Consumers and regulatory authorities are …

Oleogels offer the possibility to replace conventional saturated fatty acid (SAFA)‐based
lipids with a healthier alternative by immobilizing liquid edible oils in a 3D‐network which is …

Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched
excessively in the last decade. Yet, no comprehensive knowledge base has emerged …

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 study, chitosan-gelatin conjugates were prepared by chemical crosslinking of tannic
acid. The cryogel templates were developed through freeze-drying and immersed in …

Background Functional and healthier foods has been seen as important elements in a
healthier lifestyle. In order to obtain these products, reformulation is the main strategy to …

Edible oleogels are lipid-based solid-like materials composed of a large amount of oil
structured by oleogelators to form a three-dimensional network, which have shown …