Background Oleogels have emerged as a groundbreaking advancement in food science,
offering innovative solutions for healthier and more sustainable food options. Characterized …

An oleogel-in-water (Og/W) emulsion system was constructed by hemp seed protein (HSP)
and hemp seed oil oleogel. The effects of different HSP concentrations on the properties of …

The integration of natural extracts into gel systems has emerged as a transformative
approach to enhance functional properties, including antioxidant, antimicrobial, and …

The utilization of natural waxes to form oleogels has emerged as a new and efficient
technique for structuring liquid edible oil into solid-like structures for diverse food …

Biodegradable foam has been vastly developed to replace polystyrene foam. However, its
water absorption capacity has become a significant obstacle to being used in food …

High concentrations of carnauba waxes (CRWs) that can compromise organoleptic
properties are required to create self‐sustained and functional oleogels. The weak physical …

In this study, three different oil (black seed, St. John's Wort, and grape seed oils [GSO])
oleogels, which are especially used in complementary medicine, were produced with …

The joint statutory recommendations developed by the UN Food and Agriculture
Organization (FAO) and the World Health Organization (WHO), the greater consumer …

Interest in oleogels (or organogels) as alternatives to conventional solid fats is growing.
Therefore, for their practical applications, it is important to understand their physical and …

Bu çalışmanın amacı, zeytinyağı oleojelinin kek üretiminde katı yağ (şortening) ikamesi
olarak kullanım potansiyelini araştırmaktır. Bu amaçla, kek formülasyonundaki şortening …