Keyword

oleogels

Description: Gel-like materials formed by structuring liquid oils with a network of gelators, studied for food, cosmetic, and bioactive-delivery applications.

Primary topic: Proteins in Food Systems (29%)

OpenAlex ID: keywords/oleogels

Organogels: An Alternative Edible Oil‐Structuring Method

2012 · Edmund Daniel Co, Alejandro G. Marangoni · Journal of the American Oil Chemists Society · 654

Edible oil structuring: an overview and recent updates

2015 · Ashok R. Patel, Koen Dewettinck · Food & Function · 482

PDF

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

2014 · Alexia I. Blake, Edmund D. Co, et al. · Journal of the American Oil Chemists Society · 411

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

2012 · Alexander K. Zetzl, Alejandro G. Marangoni, et al. · Food & Function · 334

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

2023 · Nurul Saadah Said, Ibukunoluwa Fola Olawuyi, et al. · Gels · 331

PDF

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

2016 · Halime Pehlivanoğlu, Mehmet Demirci, et al. · Critical Reviews in Food Science and Nutrition · 312

Functional colloids from proteins and polysaccharides for food applications

2017 · Wahyu Wijaya, Ashok R. Patel, et al. · Trends in Food Science & Technology · 297

Formation of oleogels based on edible lipid materials

2011 · Lakmali Samuditha K. Dassanayake, Dharma R. Kodali, et al. · Current Opinion in Colloid & Interface Science · 292

Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

2016 · Chi Diem Doan, Chak Ming To, et al. · Food Chemistry · 278

Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review

2022 · Jiaxin Guo, Lujie Cui, et al. · Food Hydrocolloids · 275

Oleogels in Food: A Review of Current and Potential Applications

2020 · Andreea Pușcaș, Vlad Mureșan, et al. · Foods · 274

PDF

Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods

2015 · Areum Jang, Woosung Bae, et al. · Food Chemistry · 254

Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery

2021 · Qiaomei Zhu, Jianbiao Gao, et al. · Food Chemistry · 253

Oleogels: Promising alternatives to solid fats for food applications

2022 · Shaziya Manzoor, F.A. Masoodi, et al. · Food Hydrocolloids for Health · 240

PDF

Reducing saturated fat with oleogel/shortening blends in a baked product

2015 · Behic Mert, Ilkem Demirkesen · Food Chemistry · 238

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

2016 · Li-Juan Wang, Shou-Wei Yin, et al. · Food Chemistry · 232

Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

2016 · Iris Tavernier, Ashok R. Patel, et al. · Food Hydrocolloids · 228

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

2018 · Artur J. Martins, Pedro Silva, et al. · Food Research International · 227

PDF

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

2015 · Ashok R. Patel, Koen Dewettinck · European Journal of Lipid Science and Technology · 227

PDF

Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels

2017 · Zong Meng, Keyu Qi, et al. · Food Hydrocolloids · 220

Biopolymer-Based Structuring of Liquid Oil into Soft Solids and Oleogels Using Water-Continuous Emulsions as Templates

2014 · Ashok R. Patel, Pravin S. Rajarethinem, et al. · Langmuir · 214

PDF

Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate

2014 · Zhi-Ming Gao, Xiao-Quan Yang, et al. · Journal of Agricultural and Food Chemistry · 210

The gelation of oil using ethyl cellulose

2014 · M. Davidovich-Pinhas, S. Barbut, et al. · Carbohydrate Polymers · 207

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

2021 · Duoduo Li, Zihao Wei, et al. · Comprehensive Reviews in Food Science and Food Safety · 202

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

2013 · Daniele C. Zulim Botega, Alejandro G. Marangoni, et al. · Journal of Food Science · 202

Works count: 2,734

Citation count: 52,960