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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[2]	MENG Zhijuan, HUANG Yunxia, LI Yan, SUN Wenyi, WANG Dong, LI Qiang, FAN Sufang, ZHANG Yan. Rapid Determination of 17 Phthalate Acid Esters Residues in Vegetable Oils by Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(6): 298-304.
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[15]	Wang Guoqing, Wang Zongyi, Cheng Mingjie, Zhai Mengting, Ma Mengmeng, Huang Manqing. Determination of 30 Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils by Freeze Defatting Combined with Gas Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2018, 39(8): 282-287.

Advances in Oleogels and Their Applications in Food Industry

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