Structuring liquid oils into edible oleogels from natural and abundant plant ingredients has
great significance in fields ranging from foods to pharmaceuticals but has proven …

This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels
of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols …

Oleogelation was investigated to reduce the saturated fat content of vegan cheese. Oleogels
were formulated using a range of oleogelators, oleogelator concentrations and oil phase …

The structure and stability of oleogels made from the sterol β-sitosterol and sterol ester γ-
oryzanol are studied by a combination of molecular docking and molecular dynamics (MD) …

Oleogelation was investigated to reduce the saturated fat content of vegan cheese. Oleogels
were 20 formulated using a range of oleogelators, oleogelator concentrations and oil phase …

It is generally accepted that saturated fats are a risk factor for cardiovascular disease as they
increase the level of cholesterol in the blood stream [1]. With consumers becoming more …