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Bhaswati Chowdhury, Aditya Sharma, F. N. U. Akshit, Maneesha S. Mohan, Prafulla Salunke & Sanjeev Anand. (2023) A review of oleogels applications in dairy foods. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Monalisha Pattnaik & Hari Niwas Mishra. (2022) Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application. Critical Reviews in Food Science and Nutrition 62:23, pages 6253-6276.
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Twinkle Suri & Santanu Basu. (2022) Heat resistant chocolate development for subtropical and tropical climates: a review. Critical Reviews in Food Science and Nutrition 62:20, pages 5603-5622.
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XiaoTong Cui, Ahmed. S. M. Saleh, Shu Yang, Na Wang, Peng Wang, Minpeng Zhu & Zhigang Xiao. (2022) Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges. Food Reviews International 0:0, pages 1-22.
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Gamze Yazar & Cristina M. Rosell. (2022) Fat replacers in baked products: their impact on rheological properties and final product quality. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Kaixing Cheng, Yanmo Pan, Zongyuan Han, Zefu Wang, Qinxiu Sun, Shuai Wei, Qiuyu Xia, Yang Liu, Shucheng Liu & Jun-Hua Shao. (2024) A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction. Food Chemistry 433, pages 137323.
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Himanshu Sejwar, Anurag Singh, Navneet Kumar, Shivangi Srivastava, Ashutosh Upadhyay & Aamir Hussain Dar. (2024) Effect of ultrasonication on the properties of carnauba wax-based soybean oleogel. Applied Acoustics 216, pages 109729.
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Jiaxi Li, Yahao Xiao, Hong Zhang, Yanlan Bi & Xuebing Xu. (2023) Edible oleogels as solid fat alternatives: A review from patent perspectives. Journal of the American Oil Chemists' Society.
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Shanshan Zhang, Minghang Xin, Zhiyu Wang, Xiaolan Dong, Chenhe Yang, Hongcheng Liu, Hongxiu Fan, Tingting Liu & Dawei Wang. (2023) Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability. Foods 12:22, pages 4087.
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Ning Liu, Ping Lin, Kun Zhang, Dan Li, Dan Yang, Nishinari Katsuyoshi, Mouming Zhao & Xiaolin Yao. (2023) Konjac glucomannan promoted fabrication of diacylglycerol oil-based oleogels through emulsion-templated approach: Comparison with triacylglycerol oleogels. International Journal of Biological Macromolecules 251, pages 126420.
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Jilong Wang, Mengshan Shang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Hangyan Ji, Zhengyu Jin & Chao Qiu. (2023) Polysaccharide-based colloids as fat replacers in reduced-fat foods. Trends in Food Science & Technology, pages 104195.
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Dong-Min Shin, Yun Jeong Kim, Yun-Sang Choi, Bum-Keun Kim & Sung Gu Han. (2023) Duck fat: Physicochemical characteristics, health effects, and food utilizations. LWT 188, pages 115435.
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Weifeng Gao, Guolong Yang, Dan Zhang, Xiaoxin Xu, Jingbo Hu, Pengcheng Meng & Wei Liu. (2023)
Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax‐glyceryl monopalmitate, and
beeswax‐Span80
in cookie preparation
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Chuanzhi Wang, Haitao Wang, A.M. Abd El-Aty, Wentao Su & Mingqian Tan. (2023) Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies. Food Hydrocolloids, pages 109280.
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Fan Xie, Xiaolong Ren, Zengjin Zhu, Jiayi Luo, Hui Zhang, Zhiqiang Xiong, Yan Wu, Zibo Song & Lianzhong Ai. (2023) Tamarind seed polysaccharide-assisted fabrication of stable emulsion-based oleogel structured with gelatin: Preparation, interaction, characterization, and application. Food Hydrocolloids 142, pages 108761.
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M. Espert, Q. Wang, T. Sanz & A. Salvador. (2023) Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation. Food and Bioprocess Technology 16:9, pages 1943-1952.
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Tzyi Horng Tan, Eng‐Seng Chan, Maslia Manja, Teck‐Kim Tang, Eng‐Tong Phuah & Yee‐Ying Lee. (2023) Production, health implications and applications of oleogels as fat replacer in food system: A review. Journal of the American Oil Chemists' Society 100:9, pages 681-697.
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Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle & Bernd Hitzmann. (2023) Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies. Foods 12:14, pages 2797.
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Sybilla Nazarewicz, Katarzyna Kozłowicz, Bożena Gładyszewska, Klaudia Rząd, Arkadiusz Matwijczuk, Zbigniew Kobus, Eva Ivanišová, Lubos Harangozo & Tomasz Skrzypek. (2023) Effects of Ultrasound Treatment on the Physical and Chemical Properties of Ice Cream with a Strawberry Seed Oil Oleogel. Sustainability 15:11, pages 8975.
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Simona Perța-Crișan, Claudiu-Ștefan Ursachi, Bianca-Denisa Chereji, Iolanda Tolan & Florentina-Daniela Munteanu. (2023) Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels 9:5, pages 386.
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Gamze Yazar & Ilkem Demirkesen. (2022) Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods. Food Engineering Reviews 15:1, pages 56-85.
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Pinku Chandra Nath, Shubhankar Debnath, Minaxi Sharma, Kandi Sridhar, Prakash Kumar Nayak & Baskaran Stephen Inbaraj. (2023) Recent Advances in Cellulose-Based Hydrogels: Food Applications. Foods 12:2, pages 350.
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Xiuhang Chai, Yujin Zhang, Yifei Shi & Yuanfa Liu. (2022) Crystallization and Structural Properties of Oleogel-Based Margarine. Molecules 27:24, pages 8952.
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Qinbo Jiang, Mengli Geng & Zong Meng. (2022) Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method. Journal of Food Processing and Preservation 46:11.
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Xiaochen Wang, Da Ma, Yingwei Liu, Ying Wang, Chaoying Qiu & Yong Wang. (2022) Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols. Journal of the American Oil Chemists' Society 99:11, pages 1007-1018.
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Caihong Su, Yancai Li, Jiabin Zhu, Yuan Gao, Qi Li, Shuangkui Du & Xiuzhu Yu. (2022) Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax. RSC Advances 12:47, pages 30734-30741.
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Aikaterini Kanelaki, Konstantina Zampouni, Ioannis Mourtzinos & Eugenios Katsanidis. (2022) Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract. Gels 8:10, pages 660.
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Mohammed Obadi, Yuntong Li & Bin Xu. (2022) Identifying key factors and strategies for reducing oil content in fried instant noodles. Journal of Food Science 87:10, pages 4329-4347.
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Shiyi Li, ling Zhu, Xiaojing Li, Gangcheng Wu, Tongtong Liu, Xiguang Qi, Qingzhe Jin, Xingguo Wang & Hui Zhang. (2022) Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels. Journal of the Science of Food and Agriculture 102:12, pages 5544-5553.
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Yugang Liu, Shuangshuang Ma, Huiping Xia, Shiyin Guo & Chaoxi Zeng. (2022) Edible oleogels stabilized solely by stigmasterol: effect of oil type and gelator concentration. Journal of the Science of Food and Agriculture 102:11, pages 4759-4769.
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