Fats and oils in food give them flavor and texture while promoting satiety. Despite the
recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at …

Purpose This review aims to examine the potential of oleogels as a frying medium to
decrease oil absorption during deep-frying and enhance the nutritional and energy content …

This study developed new biphasic gel systems containing a walnut oil–based oleogel and
a chitosan hydrogel and evaluated the application on food spread. The effects of different …

Currently, a large number of scientific articles can be found in the research literature in the
field focusing on the use of oleogels for food formulation to improve their nutritional …

Hybrid gels (HGs) are double-component systems resulting from the combination of oleogel
and hydrogel. The ratio of hydrogel to oleogel is one of the most effective parameters on the …

Bigels, a hybrid gel system combining organogels and hydrogels, offer a versatile platform
with enhanced properties derived from both gel types. This review examines the extensive …

In this study, macadamia oil-based oleogels were prepared using monoglyceride stearate
(MG) as a gelator with a low critical gelation concentration (3.0 wt%). The physical properties …

Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any
engineering activity. The rheology of foods depends on the composition, processing to …

This study is a bibliometric analysis and literature review on the use of oleogels (OGs),
hydrogels (HGs) and hybrid gels (HYGs) in chocolate, compounds and spreads with the aim …

This study aimed to characterize acorn oil (AO) and carnauba wax-based acorn oil oleogel
(AOG) and the effect of AOG replacement on the textural and sensorial properties of …