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 …

Currently, a large number of scientific articles can be found in the research literature in the
field focusing on the use of oleogels for food formulation to improve their nutritional …

The development of suitable drug delivery systems for prolonged action against HIV
receives great attention in recent research. Herein, a long-acting injectable (LAI) of Tenofovir …

Background Oleofoams are becoming increasingly popular due to their ability to provide
unique textures, structures, and appearances to food. In particular, several foamed systems …

There is a growing need for healthier foods with no trans and reduced saturated fat.
However, solid fats play critical roles in texture and sensory attributes of food products …

Emerging natural-based polymers and materials progress and new technology innovations
open the way for unique food products with high nutritional value development. In this …

Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring
potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of …

This study developed new biphasic gel systems containing a walnut oil–based oleogel and
a chitosan hydrogel and evaluated the application on food spread. The effects of different …

This study investigated the effects of incorporating stearic acid (SAC) in candelilla wax (CW)
and groundnut oil (GO) oleogel with potential health benefits as an alternative to saturated …

Oleogels are becoming an attractive research field, since they have recently been shown to
be feasible for the food and pharmaceutical sectors and provided some insights into the …