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
mimic fats and to deliver bioactive compounds. In the last decade, there has been increasing
interest in these structures, not only from a scientific point of view, ie, studying new
molecules, methodologies for gelification, and new structures, but also from a technological
point of view, with researchers and companies exploring these structures as a way to …