Fat is an important flavoring substance in food, especially meat products. But meat products
contain a large amount of saturated fat, and excessive intake will pose a threat to human …

Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new
challenge to the scientific community, to come up with viable alternatives replacing …

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 …

Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional
network, which can behave as carriers for bioactive food ingredients. Many attempts have …

The effect of different types of oils including camellia oil (CLO), sunflower oil (SFO), corn oil
(CO) and linseed oil (LO) on the formation, crystal network structure and mechanical …

Various food formulations widely utilized solid fats to provide specific textural properties and
sensory attributes. Partially hydrogenated oil was commonly used as solid fat before being …

Controversial issues regarding the role of trans fatty acids in food have led to progressive
changes in the legislation of several countries to include more information for consumers. In …

Extra virgin olive oil (EVOO) was gelled with 10% monoglycerides,(MG), rice wax (RW), γ-
oryzanol, and β-sitosterol (PS), or ethylcellulose (EC). The oleogel structure and the stability …

Monoglyceride (MG)‐based oleogelation is an effective strategy to create soft matter
structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG …