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The use of monoglycerides (MGs) as oil structuring agents has gained considerable attention in the last two decades due to their ability to create solid fat mimetic materials. This chapter provides a comprehensive analysis of MG oleogels, focusing on their fundamental properties.
Palla, Camila Andrea +1 more
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Palla, Camila Andrea +1 more
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Perspectives on Oleogels for Multifaceted Applications
Journal of Agricultural and Food ChemistryOver the past few decades, oleogels have been a thriving field that has experienced substantial significance with diverse industrial applications. The research works related to oleogels have been highly dynamic, enabling the creation of numerous cost-effective gels with tunable characteristics by adjusting the gelator concentration.
Natarajan Anbuselvan +3 more
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Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil
Food Chemistry, 2021Zhaohua Huang +2 more
exaly
The potential of rapeseed (canola) oil nutritional benefits wide spreading via oleogelation
Food Bioscience, 2023Joanna Harasym
exaly
Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils
LWT - Food Science and Technology, 2023Marcela Quilaqueo, Daniel Franco, monica
exaly