Advances in Oleogels and Their Applications in Food Industry

doi:10.7506/spkx1002-6630-201503051

Abstract

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

CLC Number:

TS221

ZHONG Jinfeng, QIN Xiaoli*, LIU Xiong. Advances in Oleogels and Their Applications in Food Industry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503051.

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Advances in Oleogels and Their Applications in Food Industry

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