In recent years, wax-based oleogelation has appeared as a new and effective strategy to
structure liquid oil into soft, solid-like systems, which can be exploited as alternatives for …

This review discusses the application of oleogel technology in emulsified systems. In these
systems of mimetic fats, water‐in‐oil or oil‐in‐water emulsions can be obtained, but, here …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Pickering emulsion offers potential applications in several fields including oil and gas
industry due to their enhanced stability. Oil-in-water (o/w) emulsions are usually stabilized …

Crystallization of fats is a determinant physical event affecting the structure and properties of
fat-based products. The stability of these processed foods is regulated by changes in the …

Products such as cosmetics, pharmaceuticals, and crude oil often exist as water-in-oil (W/O)
emulsions during their processing or in final form. In many cases, their dispersed aqueous …

Over the years, there has been a steady stream of publications on the influence that minor
components and additives have on the physical properties of fat continuous systems. These …

The mechanical and thermal properties of a fat crystal network are determined by factors
such as chemical composition, solid fat content (SFC), and crystal habit (polymorphism and …

The main objective of this study was to investigate the effect of combining a high-melting
wax (sunflower wax or rice bran wax) with a low-melting wax (berry wax or BEW) on the …