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 …

Background Polymeric gels, an important class of soft matter systems, are widely used for
commercial applications particularly in food products (ie, saturated fat replacement). The …

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 …

Sunflower oil enriched with curcuminoid compounds (CUs) was gelled by adding 5%(w/w)
saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of β-sitosterol and γ …

This work focused on how different types of oil phase, MCT (medium chain triglycerides) and
LCT (long chain triglycerides), exert influence on the gelation process of beeswax and thus …

Among available structuring agents that have been used to provide solid properties to liquid
oils, protein is a more recent candidate. Due to their nutritional value and high consumer …

Oleogels are expected to replace unhealthy solid and semi-solid fats in the food industry
due to their promising health and environmental impacts. However, to bring the benefits of …

This study aimed to understand the effect of fatty acid composition and viscosity of vegetable
oils on network formation mechanism and physical properties of oleogels. To this purpose …

This research studied the possible relation between oil properties and structure and physical
properties of saturated monoglyceride (MG)‐based organogels. To this aim different oils …

Highlights•New insights into oleogelation using principles of colloidal gelation.•Mechanism
can be related to equilibrium and out-of-equilibrium gelation observed in colloidal gels.•Self …