The focus on sustainable utilization of agricultural waste is currently a leading area of
scientific research, driving significant advancements in technology and circular economy …

Oleogels have been proposed as suitable systems for replacing unhealthy saturated fats in
food preparations. This study aimed to structure sunflower oil through capillary suspensions …

Oleogels are prepared through a complex interplay of various factors such as the oil phase,
the oleogelator, and processing conditions. Different preparation methods have been …

One-third of hempseed is composed of fiber, yet this major nutrient is far understudied than
the seed's oil, protein, polyphenol or cannabinoid fractions. Here we provided a …

BACKGROUND Lima bean protein isolate (LPI) is an underutilized plant protein. Similar to
other plant proteins, it may display poor emulsification properties. In order to improve its …

In the oil dispersion of chitosan, the formation of a capillary bridge was triggered by adding a
small amount of water to obtain an oleogel. With this method, the types of liquid oil and the …

Consumer demand for plant-based meat alternatives and health concerns over animal fats
have propelled the exploration of edible oil structuring techniques, for mimicking animal fat …

Despite considerable efforts to develop oleogels as substitutes for saturated fats in current
food products, the fat-to-oleogel transition is yet to materialize. In this final chapter, we …

Oleogels are edible, semi-solid, self-supporting, often anhydrous lipid-based materials. They
belong to the class of fat mimetics and have been developed to substitute solid fats (at room …