Oleogels—Their Applicability and Methods of Characterization

Gels as fat replacers in bakery products: a review

(2021) Katherine Gutiérrez-Luna et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

(2020) Yalong Guo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

(2020) Papadaki et al.   Biomolecules

Oleogels in Food: A Review of Current and Potential Applications

(2020) Andreea Pușcaș et al.   Foods

Environmental, Economic, and Social Consequences of the Oil Palm Boom

(2020) Matin Qaim et al.   Annual Review of Resource Economics

Oleogelation: From scientific Feasibility to Applicability in Food Products

(2020) Maria Scharfe et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Novel strategy for developing healthy meat products replacing saturated fat with oleogels

(2020) María López-Pedrouso et al.   Current Opinion in Food Science

Edible oleogels: How suitable are proteins as a structurant?

(2019) Elke Scholten   Current Opinion in Food Science

On the Effect of Minor Oil Components on β‐Sitosterol/γ‐oryzanol Oleogels

(2019) Maria Scharfe et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels

(2019) Tuyen Truong et al.   FOOD CHEMISTRY

Oil structuring using polysaccharides

(2019) Maya Davidovich-Pinhas   Current Opinion in Food Science

Effects of cooling temperature profiles on the monoglycerides oleogel properties: A rheo-microscopy study

(2019) Camila Palla et al.   FOOD RESEARCH INTERNATIONAL

Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength

(2018) V. Giacintucci et al.   FOOD HYDROCOLLOIDS

Synergistic interactions between lecithin and fruit wax in oleogel formation

(2018) Paula K. Okuro et al.   Food & Function

Edible oleogels: an opportunity for fat replacement in foods

(2018) Artur J. Martins et al.   Food & Function

Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

(2017) Chi Diem Doan et al.   FOOD CHEMISTRY

Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation

(2017) Lara Manzocco et al.   FOOD HYDROCOLLOIDS

Advances in edible oleogel technologies – A decade in review

(2017) A. Singh et al.   FOOD RESEARCH INTERNATIONAL

Protein oleogels from heat-set whey protein aggregates

(2017) Auke de Vries et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring

(2017) Mohd Dona Bin Sintang et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Microstructure of β-Sitosterol:γ-Oryzanol Edible Organogels

(2017) Andrew B. Matheson et al.   LANGMUIR

Organogels as novel ingredients for low saturated fat ice creams

(2017) Maria Eletta Moriano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels

(2017) Iris Tavernier et al.   RSC Advances

Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases

(2015) Fabio Valoppi et al.   FOOD RESEARCH INTERNATIONAL

Monoglyceride organogels developed in vegetable oil with and without ethylcellulose

(2015) A. Lopez-Martínez et al.   FOOD RESEARCH INTERNATIONAL

Protein Oleogels from Protein Hydrogels via a Stepwise Solvent Exchange Route

(2015) Auke de Vries et al.   LANGMUIR

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

(2015) Francisco Jimenez-Colmenero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physical structure and thermal behavior of ethylcellulose

(2014) M. Davidovich-Pinhas et al.   CELLULOSE

Impact of high pressure homogenization modification of a cellulose based fiber product on water binding properties

(2014) Marco Ulbrich et al.   FOOD HYDROCOLLOIDS

Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties

(2014) Like Mao et al.   FOOD RESEARCH INTERNATIONAL

Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils

(2014) Sarbojeet Jana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

(2014) Alexia I. Blake et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Investigating the effect of deforming temperature on the oil-binding capacity of palm oil based shortening

(2013) Sivaruby Kanagaratnam et al.   JOURNAL OF FOOD ENGINEERING

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

(2013) Daniele C. Zulim Botega et al.   JOURNAL OF FOOD SCIENCE

On the Measurement of Solubility

(2013) Simon Black et al.   ORGANIC PROCESS RESEARCH & DEVELOPMENT

Self-assemblies of lecithin and α-tocopherol as gelators of lipid material

(2013) Constantinos V. Nikiforidis et al.   RSC Advances

Elucidation of density profile of self-assembled sitosterol + oryzanol tubules with small-angle neutron scattering

(2012) Arjen Bot et al.   FARADAY DISCUSSIONS

Organogel-Emulsions with Mixtures of β-Sitosterol and γ-Oryzanol: Influence of Water Activity and Type of Oil Phase on Gelling Capability

(2012) Hassan Sawalha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of olive oil based organogels using sorbitan monopalmitate and sorbitan monostearate: A comparative study

(2012) Dipak K. Shah et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Organogels: An Alternative Edible Oil-Structuring Method

(2012) Alejandro G. Marangoni et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Organogel Formation of Soybean Oil with Waxes

(2011) Hong-Sik Hwang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Molecular interactions of polymer oleogelation

(2011) Thamara Laredo et al.   Soft Matter

Quantification of oil binding capacity of structuring fats: A novel method and its application

(2010) Tolibjon S. Omonov et al.   CHEMISTRY AND PHYSICS OF LIPIDS

The Influence of Concentration and Temperature on the Formation of γ-Oryzanol + β-Sitosterol Tubules in Edible Oil Organogels

(2010) Hassan Sawalha et al.   Food Biophysics

Multicomponent Hollow Tubules Formed Using Phytosterol and γ-Oryzanol-Based Compounds: An Understanding of Their Molecular Embrace

(2010) Michael A. Rogers et al.   JOURNAL OF PHYSICAL CHEMISTRY A

The Critical Aggregation Concentration of β-Lactoglobulin-Based Fibril Formation

(2009) Ardy Kroes-Nijboer et al.   Food Biophysics

Novel structuring strategies for unsaturated fats – Meeting the zero-trans, zero-saturated fat challenge: A review

(2009) Michael A. Rogers   FOOD RESEARCH INTERNATIONAL

Oil organogels: the fat of the future?

(2009) Michael A. Rogers et al.   Soft Matter

Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid / canola oil organogels

(2008) Michael A. Rogers et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Non-TAG structuring of edible oils and emulsions

(2008) Arjen Bot et al.   FOOD HYDROCOLLOIDS

Fibrils of γ-Oryzanol + β-Sitosterol in Edible Oil Organogels

(2008) Arjen Bot et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils

(2008) Michael A. Rogers et al.   Soft Matter