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Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion

Food hydrocolloids, 2024-08, Vol.153, p.110068, Article 110068

2024

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Clustering of oleogel production methods reveals pitfalls and advantages for sustainable, upscalable, and oxidative stable oleogels

Journal of food engineering, 2023-11, Vol.357, p.111659, Article 111659

2023

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Development of Bigels Based on Stearic Acid–Rice Bran Oil Oleogels and Tamarind Gum Hydrogels for Controlled Delivery Applications

Journal of surfactants and detergents, 2018-01, Vol.21 (1), p.17-29

2018

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Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

Food research international, 2021-02, Vol.140, p.110057-110057, Article 110057

2021

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Exploring the oral processing mechanisms for saltiness enhancement with NaCl nanocrystals in oleogel systems based on black pepper oleoresin and sunflower seed oil

Food chemistry, 2025-01, Vol.463 (Pt 2), p.141258, Article 141258

2025

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Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application

Food hydrocolloids, 2023-01, Vol.134, p.108058, Article 108058

2023

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Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials

Food Structure, 2021-04, Vol.28, p.100188, Article 100188

2021

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Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage

International journal of biological macromolecules, 2024-09, p.135902, Article 135902

2024

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One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin

Food research international, 2021-12, Vol.150, p.110757-110757, Article 110757

2021

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Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility

Food research international, 2022-11, Vol.161, p.111790-111790, Article 111790

2022

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Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties

Food research international, 2022-04, Vol.154, p.110997, Article 110997

2022

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Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels

Food hydrocolloids, 2023-07, Vol.140, p.108636, Article 108636

2023

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Recent developments of oleogel utilizations in bakery products

Critical reviews in food science and nutrition, 2020-08, Vol.60 (14), p.2460-2479

2020

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Structure, stability and in vitro digestion of a novel zein-based oil gel delivery system loaded β-carotene

Journal of food engineering, 2024-04, Vol.366, p.111848, Article 111848

2024

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Development and characterization of wax–bovine bone protein-grapeseed oil composite oleogels: Experimental and molecular simulation studies

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140596, Article 140596

2024

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Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system

Food Structure, 2021-01, Vol.27, p.100176, Article 100176

2021

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Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

Food research international, 2018-06, Vol.108, p.368-377

2018

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Modulating process parameters to change physical properties of bigels for food applications

Food Structure, 2021-04, Vol.28, p.100173, Article 100173

2021

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Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads

Food research international, 2024-11, Vol.196, p.115029, Article 115029

2024

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Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis

Food research international, 2022-10, Vol.160, p.111633-111633, Article 111633

2022

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Oleogels based on peanut protein isolate fibrils: Structural characterization dependent on induction time and suitability in marguerite biscuits

Food hydrocolloids, 2024-09, Vol.154, p.110106, Article 110106

2024

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Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

Food research international, 2019-08, Vol.122, p.566-572

2019

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Development of highly stable phytosterol oleogel particle-based emulsions with improved bioaccessibility of ꞵ-carotene

Food hydrocolloids, 2024-01, Vol.146, p.109167, Article 109167

2024

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Physicochemical stability of oleogel-in-water emulsions loaded with β-carotene against environmental stresses

Food science & technology, 2022-02, Vol.155, p.112965, Article 112965

2022

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Effect of β-sitosterol and palmitic acid mass ratio on structural, physicochemical, and rheological properties of rice bran oil-based oleogel

Food science & technology, 2024-10, Vol.209, p.116775, Article 116775

2024

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Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion

Clustering of oleogel production methods reveals pitfalls and advantages for sustainable, upscalable, and oxidative stable oleogels

Development of Bigels Based on Stearic Acid–Rice Bran Oil Oleogels and Tamarind Gum Hydrogels for Controlled Delivery Applications

Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

Exploring the oral processing mechanisms for saltiness enhancement with NaCl nanocrystals in oleogel systems based on black pepper oleoresin and sunflower seed oil

Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application

Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials

Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage

One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin

Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility

Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties

Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels

Recent developments of oleogel utilizations in bakery products

Structure, stability and in vitro digestion of a novel zein-based oil gel delivery system loaded β-carotene

Development and characterization of wax–bovine bone protein-grapeseed oil composite oleogels: Experimental and molecular simulation studies

Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system

Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

Modulating process parameters to change physical properties of bigels for food applications

Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads

Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis

Oleogels based on peanut protein isolate fibrils: Structural characterization dependent on induction time and suitability in marguerite biscuits

Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

Development of highly stable phytosterol oleogel particle-based emulsions with improved bioaccessibility of ꞵ-carotene

Physicochemical stability of oleogel-in-water emulsions loaded with β-carotene against environmental stresses

Effect of β-sitosterol and palmitic acid mass ratio on structural, physicochemical, and rheological properties of rice bran oil-based oleogel

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