“…In particular, these structures have been adopted as drug delivery systems able to protect the encapsulated guest molecules and modulate their release. In food industry, monoglyceride self-assembly structures have been proposed for different applications: (i) as structuring phase in low-fat or lowsaturated fat products (Batte et al, 2007;Heertje et al, 1998;Marangoni, Idizak et al, 2007;Rush Jantzi, Dupak, Idziak & Marangoni, 2008); (ii) as systems for controlling the release of volatile aroma compounds (Landy et al, 2007;Phan, Liao, Antille, Sagalowicz, Robert, & Godinot, 2008;Vauthey, Visani, Frossand, Garti, Leser, & Watzke, 2000); (iii) as a reactor for the enhancement of flavour compound formation during heat treatments (Vauthey, Milo, Frossand, Garti, Leser, & Watzke, 2000).…”