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 …

In response to the growing demand for healthier food options, this review explores advances
in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although …

In recent years, there has been a surge of interest in oleogels as a promising low-saturated
and trans fat free alternative to traditional solid fats. However, to date, oleogels made from …

This research aims to explore the potential of waxes as ingredients in the formulation of food-
grade water-in-oleogel emulsions without added emulsifiers. The effects of the wax type …

Due to the hazards of trans fatty acids and saturated fatty acids to human health, research on
novel structured lipid-oleogels as lipid substitutes has attracted increasing attention …

The combination of oleogels has recently begun to receive scientific attention because a
single oleogels may not adequately compensate for the multiple roles of solid fat in complex …

Oleogels based on the combination of oleogelators and vegetable oils are a fat substitute
alternative to obtain commercial fats (CF) with reduced saturated fatty acids (SFA), high …

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 …

Starch granule oleogels were prepared and their rheological properties were precisely
tuned using the capillary bridging phenomenon. The addition of a small amount of water to …

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows:
beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their …