ArticleGels (Basel, Switzerland)2020
Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring.
Article in Gels (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed, 90 citations in OpenAlex.
- Oleogels Based on a Vegetable Oil Blend Structured by a Binary Beeswax-Monoglyceride System.Foods (Basel, Switzerland) · 2026Article
- Oleogels Based on Chickpea Protein Fractions-Xanthan Gum Complexes: Preparation and Characterization.Foods (Basel, Switzerland) · 2026Article
- Toward Nutritionally Sound Plant-Based Meat Analogues: Expert Consensus from a Delphi Study.Foods (Basel, Switzerland) · 2025Article
- Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac Wax/Beeswax Blend as Oleogelant.Gels (Basel, Switzerland) · 2025Article
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Optimizing Burn Wound Healing: The Critical Role of pH and Rheological Behavior in Plant-Derived Topical Formulations.Pharmaceutics · 2025Article
- Gel Properties and Interaction Mechanism of Heat-Induced Lentinan-Chicken Myofibrillar Protein.Foods (Basel, Switzerland) · 2025Article
- Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy.Foods (Basel, Switzerland) · 2025Article
- Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.Foods (Basel, Switzerland) · 2024Article
- Structural Build-Up and Stability of Hybrid Monoglyceride-Triglyceride Oleogels.Gels (Basel, Switzerland) · 2024Article
- Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides.Gels (Basel, Switzerland) · 2024Article
- New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams.Foods (Basel, Switzerland) · 2024Article
- Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review.Gels (Basel, Switzerland) · 2024Review
- Characterization of mixed-component oleogels: Beeswax and glycerol monostearate interactions towardsCurrent research in food science · 2024Article
- A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.Heliyon · 2023Review
- Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes.Foods (Basel, Switzerland) · 2023Article
- Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils.Gels (Basel, Switzerland) · 2023Article
- Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes.Gels (Basel, Switzerland) · 2023Article
- Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels.Gels (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
The combination of oleogelators in oil structuring has an untapped potential, since effective pairs have usually been found by serendipity. The aim of this work was to evaluate the combination of berry (BEW) or sunflower wax (SHW) with glycerol monostearate (GMS) in flaxseed oil (FXO) at 5 and 25 °C. The thermal and mechanical properties, microstructure, and stability of oleogels were investigated. Self-standing and translucent gels were obtained from BEW in FXO. However, the mixture BEW:GMS resulted in a decrease of dynamic moduli. Moreover, changes in the crystal network and a reduction of oil binding capacity were noticed. Thus, the GMS prevented the complete organization of BEW in polyunsaturated chains of FXO. Conversely, a positive interaction was found for GMS:SHW, since both alone were not able to impart the structure in FXO. Interestingly, gel was formed with improved properties, even with a small addition of GMS, although an ideal ratio of 1:1 (GMS50:50SHW) was found. Oxidative stability analysis showed that all gels resembled the behavior of liquid oil (~12.00 meqO
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.