[
Alongi, M., Lucci, P., Clodoveo, M.L., Schena, F.P., & Calligaris, S. (2022). Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds. Food Chemistry, 368, 130779,
]Search in Google Scholar
[
Banaś, K., & Harasym, J. (2021). Natural gums as oleogelators. International Journal of Molecular Sciences, 22, 12977.
]Search in Google Scholar
[
Bascuas, S., Espert, M., Llorca, E., Quiles, A., Salvador, A., & Hernando, I. (2021). Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative. LWT - Food Science and Technology, 135, 110228,
]Search in Google Scholar
[
Bascuas, S., Hernando, I., Moraga, G., & Quiles, A. (2020). Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids. International Journal of Food Science & Technology, 55, 1458-1467.
]Search in Google Scholar
[
Chen, X.W., Wang, J.M., Guo, J., Wan, Z.L., Yin, S.W., & Yang, X.Q. (2017). Hierarchical high internal phase emulsions and transparent oleogels stabilized by quillaja saponin-coated nanodroplets for color performance. Food Function, 8, 823-831.
]Search in Google Scholar
[
Davidovich-Pinhas, M. (2019). Oil structuring using polysaccharides. Current Opinion in Food Science, 27, 29-35.
]Search in Google Scholar
[
Demirkesen, I., & Mert, B. (2019). Utilization of beeswax oleogel-shortening mixtures in gluten-free bakery products. Journal of the American Oil Chemists’ Society, 96, 545-554.
]Search in Google Scholar
[
Doan, C.D., Patel, A.R., Tavernier, I., De Clercq, N., Van Raemdonck, K., Van de Walle, D., Delbaere, C., & Dewettinck, K. (2016). The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings. European journal of lipid science and technology, 118, 1903-1914.
]Search in Google Scholar
[
Espert, M., Hernández, M.J., Sanz, T., & Salvador, A. (2021). Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels. Food Hydrocolloids, 120, 106917.
]Search in Google Scholar
[
Fayaz, G., Goli, S.A.H., Kadivar, M., Valoppi, F., Barba, L., Calligaris, S., & Nicoli, M.C. (2017). Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread. LWT - Food Science and Technology, 86, 523-529.
]Search in Google Scholar
[
FDA Food and Drug Administration. (2015). Final determination regarding partially hydrogenated oils (removing trans-fat). Retrieved 20(01), 2019,
]Search in Google Scholar
[
Giacomozzi, A.S., Carrín, M.E., & Palla, C.A. (2018). Muffins elaborated with optimized monoglycerides oleogels: From solid fat replacer obtention to product quality evaluation. Journal of Food Science, 83(6), 1505-1515.
]Search in Google Scholar
[
Gutiérrez-Luna, K., Astiasarán, I., & Ansorena, D. (2022). Gels as fat replacers in bakery products: A review. Critical Reviews in Food Science and Nutrition, 62(14), 3768-3781.
]Search in Google Scholar
[
Kim, J.Y., Lim, J., Lee, J., Hwang, H.S., & Lee, S. (2017). Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization. Journal of Food Science, 82, 445-452.
]Search in Google Scholar
[
Krajewska, M., Ślaska-Grzywna, B., & Andrejko, D. (2016). Physical properties of seed of the selected oil plants. Agricultural Engineering, 20(1), 69-77.
]Search in Google Scholar
[
Li, L., & Liu, G. (2019). Corn oil-based oleogels with dierent gelation mechanisms as novel cocoa butter alternatives in dark chocolate. Journal of Food Engineering, 263, 114-122.
]Search in Google Scholar
[
Li, S., Wu, G., Li, X., Jin, Q., Wang, X., & Zhang, H. (2021). Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels. Food Chemistry, 356, 129667.
]Search in Google Scholar
[
Limpimwong, W., Kumrungsee, T., Kato, N., Yanaka, N., & Thongngam, M. (2017). Rice bran wax oleogel: A potential margarine replacement and its digestibility effect in rats fed a high-fat diet. Journal of Functional Foods, 39, 250-256.
]Search in Google Scholar
[
Luo, S.Z., Hu, X.F., Jia, Y.J., Pan, L.H., Zheng, Z., Zhao, Y.Y., Mu, D.D., Zhong, X.Y., & Jiang, S.T. (2019). Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application. Food Hydrocolloids, 95, 76-87.
]Search in Google Scholar
[
Lupi, F.R., Shakeel, A., Greco, V., Baldino, N., Calabrò, V., & Gabriele, D. (2017). Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture. LWT - Food Science and Technology, 77, 422-429.
]Search in Google Scholar
[
Millao, S., Iturra, N., Contardo, I., Morales, E., Quilaqueo, M., & Rubilar, M. (2023). Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels. Food Chemistry, 405, 134772.
]Search in Google Scholar
[
Moriano, M.E., & Alamprese, C. (2017). Organogels as novel ingredients for low saturated fat ice creams. LWT - Food Science and Technology, 86, 371-376.
]Search in Google Scholar
[
Nazarewicz, S., Kozłowicz, K., Kobus, Z., Gładyszewska, B., Matwijczuk, A., Ślusarczyk, L., Skrzypek, T., Sujka, M., & Kozłowicz, N. (2022). The use of ultrasound in shaping the properties of ice cream with oleogel based on oil extracted from tomato seeds. Applied Sciences, 12(18), 9165.
]Search in Google Scholar
[
Nishida, C., & Uauy, R., Kumanyika, S. Shetty, P. (2004). The Joint WHO/FAO Expert Consultation on diet, nutrition, and the prevention of chronic diseases: process, product, and policy implications. Public Health Nutrition, 7, 245-250.
]Search in Google Scholar
[
Öğütcü M., & Yılmaz E. (2015b). Characterization of hazelnut oil oleogels prepared with sunflower and carnauba waxes. International Journal of Food Properties, 18,8, 1741-1755.
]Search in Google Scholar
[
Öğütcü, M., & Yılmaz, E. (2015a). Comparison of the pomegranate seed oil organogels of carnauba wax and monoglyceride. Journal of Applied Polymer Science, 132, 41343.
]Search in Google Scholar
[
Öğütcü, M., Arifoglu, N., & Yılmaz, E. (2017). Restriction of oil migration in tahini halva via organogelation. European Journal of Lipid Science and Technology, 119, 1600189.
]Search in Google Scholar
[
Okuro, P.K., Martins, A.J., Vicente, A.A., & Cunha R.L. (2020). Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels. Current Opinion in Food Science, 35, 27-35.
]Search in Google Scholar
[
Onacik-Gür, S., & Żbikowska, A. (2020). Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration. Journal of Food Science and Technology, 57(5), 1609-1618.
]Search in Google Scholar
[
Orhan, N. O., & Eroglu, Z. (2022). Structural characterization and oxidative stability of black cumin oil oleogels prepared with natural waxes. Journal of Food Processing and Preservation, 00, e17211.
]Search in Google Scholar
[
Patel, A.R., Rajarethinem, P.S., Gredowska, A., Turhan, O., Lesaer, A., De Vos, W.H., Van de Walle, D., & Dewettinck, K. (2014a). Edible applications of shellac oleogels: spreads, chocolate paste and cakes. Food Function, 5, 645-652.
]Search in Google Scholar
[
Patel, A.R., Cludts, N., Sintang, M.D., Lewille, B., Lesaffer, A., & Dewettinck, K. (2014b). Polysaccharide- based oleogels repared with an emulsion-templated approach. ChemPhysChem, 15, 3435-3439.
]Search in Google Scholar
[
Pehlivanoglu, H., Ozulku, G., Yildirim, R.M., Demirci, M., Toker, O.S., & Sagdic, O. (2018). Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake. Journal of Food Processing and Preservation, 42, e13621.
]Search in Google Scholar
[
Pușcaș, A., Mures V., Socaciu C., & Muste S. (2020). Oleogels in Food: A Review of Current and Potential Applications. Foods, 9, 70.
]Search in Google Scholar
[
Qiu, C., Huang, Y., Li, A., Ma, D., & Wang, Y. (2018). Fabrication and characterization of oleogel stabilized by gelatin-polyphenol polysaccharides nanocomplexes. Journal of Agricultural and Food Chemistry, 66, 13243-13252.
]Search in Google Scholar
[
Si, H., Cheong, L.-Z., Huang, J. Wang, X., & Zhang, H. (2016). Physical properties of soybean oleogels and oil migration evaluation in model praline system. Journal of the American Oil Chemists’ Society, 93, 1075-1084.
]Search in Google Scholar
[
Silva-Avellaneda, E., Bauer-Estrada, K., Prieto-Correa, R.E., & Quintanilla‑Carvajalm, M.X. (2021). The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications. Scientific Reports, 11, 7161.
]Search in Google Scholar
[
Singh, A., Auzanneau, F.I., & Rogers, M.A. (2017). Advances in edible oleogel technologies - A decade in review. Food Research International, 97, 307-317.
]Search in Google Scholar
[
Sun, P., Xia, B., Ni, Z.J., Wang, Y., Elam, E., Thakur, K., Ma, Y., & Wei, Z.J. (2021). Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/ stearic acid. Food Chemistry, 360, 130017.
]Search in Google Scholar
[
Tanti, R., Barbut, S., & Marangoni, A.G. (2016). Hydroxypropylmethylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams. Food Hydrocolloid, 61, 329-337.
]Search in Google Scholar
[
Tavernier, I., Patel, A.R., Van der Meeren, P., & Dewettinck, K. (2017). Emulsiontemplated liquid oil structuring with soy protein and soy protein: k-carrageenan complexes. Food Hydrocolloids, 65,107-120
]Search in Google Scholar
[
Thomas, P.E., Saravanan, M., & Prabhasankar, P. (2023). Virgin coconut oil oleogel: gelation mechanism, rheological, structural and thermal properties. International Journal of Food Science & Technology, 58, 1434-1443.
]Search in Google Scholar
[
Wendt, A., Abraham, K., Wernecke, C., Pfefier, J., & Flöter, E. (2017). Application of β-sitosterol + γ-oryzanol-structured organogel as migration barrier in filled chocolate products. Journal of the American Oil Chemists’ Society, 94, 1131-1140.
]Search in Google Scholar
[
WHO, World Health Organization. (2019). Healthy Diet. Available online: https://www.who.int/newsroom/fact-sheets/detail/healthy-diet (accessed on 11 October 2019).
]Search in Google Scholar
[
Zulim Botega, D.C., Marangoni, A.G., Smith, A.K., Goff, H.D. (2013a). The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. Journal of Food Science, 78(9), C1334-9.
]Search in Google Scholar
[
Zulim Botega, D.C., Marangoni, A.G., Smith, A.K., Go, H.D. (2013b). Development of formulations and processes to incorporate wax oleogels in ice cream. Journal of Food Science, 78, C1845-C1851.
]Search in Google Scholar