As a kind of important semi-solid material, the gel has gained increasing attention due to the
high demand for fundamental research and practical applications. Organogels are gels …

The scientific and industrial communities have been giving great attention to the
development of new bio-based materials with potential use in innovative technological …

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 …

Oils and fats are widely used in the food formulations in order to improve nutritional and
some quality characteristics of food products. Solid fats produced from oils by …

The microstructure, melting and crystallization behavior, rheological properties and oil
binding capacity of crystalline networks of plant‐derived waxes in edible oil were studied …

Elucidating the composition of waxes is of utmost importance to explain their behavior in
liquid oil structuring. The chemical components (hydrocarbons–HCs, free fatty acids–FFAs …

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 …

In recent years, wax-based oleogelation has appeared as a new and effective strategy to
structure liquid oil into soft, solid-like systems, which can be exploited as alternatives for …

In this research, the effectiveness of pomegranate seed oil oleogel as a partial replacement
of fat phase in chocolate spread was studied. Monoglyceride (MG), beeswax (BW) and …

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