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Food Reviews International Volume 39, 2023 - Issue 8
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Review

Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges

XiaoTong Cuia College of Food, Shenyang Agricultural University, Shenyang, Liaoning, ChinaORCID Iconhttps://orcid.org/0000-0002-8220-0545View further author information
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Ahmed. S. M. Salehb Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, EgyptORCID Iconhttps://orcid.org/0000-0002-8616-3729View further author information
ORCID Icon,
Shu Yangc College of Life Science and Bioengineering, Shenyang University, Shenyang, Liaoning, ChinaView further author information
,
Na Wangd Department of Food Science, College of Light Industry, Liaoning University, Shenyany, Liaoning, ChinaView further author information
,
Peng Wange College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, ChinaView further author information
,
Minpeng Zhue College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, ChinaCorrespondence[email protected]
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&
Zhigang Xiaoa College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China;e College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9560-6272View further author information
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Pages 5233-5254 | Published online: 21 Apr 2022

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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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Articles from other publishers (4)

Rubén Domínguez, Bibiana Alves dos Santos, Mirian Pateiro, Paulo E.S. Munekata, Paulo Cezar Bastianello Campagnol & José Manuel Lorenzo. (2023) Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles. Meat Science 204, pages 109277.
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Ainaz Alizadeh & Mitra Soofi. 2023. Fat Mimetics for Food Applications. Fat Mimetics for Food Applications 343 365 .
Ezgi Pulatsu & Chibuike Udenigwe. (2023) Perspectives, analyses, and progress in additive manufacturing of food. Physics of Fluids 35:3.
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Roberta Claro da Silva, Md. Jannatul Ferdaus, Aline Foguel & Thais Lomonaco Teodoro da Silva. (2023) Oleogels as a Fat Substitute in Food: A Current Review. Gels 9:3, pages 180.
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