Abstract:Awareness surrounding the negative health effects of saturated fat continues to result in their removal from processed foods. One of the key tools to structure oil is oleogelation, which relies on the formation of a self-assembled crystalline or fibrillar network that entraps liquid oil and results in a viscoelastic material. Yet, a significant impediment to the uptake of oleogelation by the food industry is the stability of oleogels once food dispersions such as powders are incorporated within them. Here, we … Show more
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