关键词: 凝胶油, 凝胶因子, 自组装, 植物油

Abstract:

This review article is focused on the discussions of the definition, formation, structure of oleogels and their
effects of oleogels on the levels of free fatty acids and triacylglycerol in blood serum and research techniques, the types of
organogelators present in oleogel systems, and the techniques for oleogel research. The potential functionalities of oleogels
in food products and their uses in the food industry are summarized. Based on these, some suggestions for future studies in
this field are also given.

Key words: oleogels, organogelator, self-assembly, vegetable oil