Background In recent years, there has been increasing interest in emulsion gels, due to their
better stability during storage and potential for prolonged intestinal drug release compared …

Structuring liquid oils has become an active area of research in the past decade, mainly due
to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However …

The linear and nonlinear rheological behaviors of heterogeneous emulsions gels made from
natural glycyrrhizic acid (GA) nanofibrils and sitosterol-oryzanol mixtures (sterols) were …

Many bioactive components intended for oral ingestion (pharmaceuticals and
nutraceuticals) are hydrophobic molecules with low water-solubilities and high melting …

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 was structured with monoglycerides and phytosterols. The properties of the
oleogels were studied by optical microscopy, large deformation mechanical measurements …

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 …

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 …

Background Chocolates “the food of gods” are consumed by individuals of all age groups
throughout the world. The high demand for chocolates is significantly attributed to their …

This review discusses the application of oleogel technology in emulsified systems. In these
systems of mimetic fats, water‐in‐oil or oil‐in‐water emulsions can be obtained, but, here …