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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 23
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Review Articles

Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review

Ziyu WangBiosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, AustraliaORCID Iconhttps://orcid.org/0000-0002-6436-4116
ORCID Icon,
Jayani ChandrapalaBiosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, AustraliaORCID Iconhttps://orcid.org/0000-0003-1464-0378
ORCID Icon,
Tuyen TruongBiosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, AustraliaORCID Iconhttps://orcid.org/0000-0003-2403-1218
ORCID Icon &
Asgar FarahnakyBiosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, AustraliaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5681-9275
ORCID Icon
Pages 6069-6113 | Published online: 20 Jan 2022

Citations (9)

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Read on this site (2)

Mohan Kavya, Chinthu Udayarajan, María José Fabra, Amparo López-Rubio & P. Nisha. (2022) Edible oleogels based on high molecular weight oleogelators and its prospects in food applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Jiong Zhang, Min Zhang, Kai Chen & Dewei Deng. Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Articles from other publishers (7)

Ziyu Wang, Jayani Chandrapala, Tuyen Truong & Asgar Farahnaky. (2023) Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes. Foods 12:16, pages 3093.
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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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Ross D. Jansen-van Vuuren, Sina Naficy, Maedeh Ramezani, Michael Cunningham & Philip Jessop. (2023) CO 2 -responsive gels . Chemical Society Reviews 52:10, pages 3470-3542.
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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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Min Pang, Shengmei Kang, Lin Liu, Tengfei Ma, Zhi Zheng & Lili Cao. (2022) Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels. Gels 9:1, pages 13.
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Yuliya Frolova, Varuzhan Sarkisyan, Roman Sobolev & Alla Kochetkova. (2022) Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review. Gels 8:12, pages 801.
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Berre Zeynep UÇAN KAYAALP, Raşit BAKAN, Erhan METİN & Elif SAVAŞ. (2022) Küresel Bir Restoranda Servis Edilen Bitki Bazlı ve Et Bazlı Burgerlerin Tercih Edilebilirliklerinin KarşılaştırılmasıComparison of the Preferability of Plant-Based and Meat-Based Burgers Served in a Global Restaurant. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences.
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