ArticleScientific reports2020
Controlling oleogel crystallization using ultrasonic standing waves.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 34 citations in OpenAlex.
- Virgin coconut oil: A comprehensive review of its health impacts and functional food applications.Food chemistry: X · 2026Review
- Effect of Ultrasound Standing Wave-Induced Acoustophoresis in Monoglyceride Oleogel Structuration.Crystal growth & design · 2025Article
- Effect of Cooling Rate on Properties of Beeswax and Stearic Acid Oleogel Based on Rice Bran Oil and Sesame Oil.Gels (Basel, Switzerland) · 2024Article
- Oleogel Systems for Chocolate Production: A Systematic Review.Gels (Basel, Switzerland) · 2024Review
- Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review.Gels (Basel, Switzerland) · 2022Review
- Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication.Gels (Basel, Switzerland) · 2022Article
- Influence of the Mixtures of Vegetable Oil and Vitamin E over the Microstructure and Rheology of Organogels.Gels (Basel, Switzerland) · 2022Article
- Research progress on extraction technology and biomedical function of natural sugar substitutes.Frontiers in nutrition · 2022Review
- Experimental Research on the Effect of Ultrasonic Waves on the Adsorption, Desorption, and Seepage Characteristics of Shale Gas.ACS omega · 2021Article
- Application of Analytical Methods for the Comprehensive Analysis of Oleogels-A Review.Polymers · 2021Review
- Article
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oleogels are lipid-based soft materials composed of large fractions of oil (> 85%) developed as saturated and hydrogenated fat substitutes to reduce cardiovascular diseases caused by obesity. Promising oleogels are unstable during storage, and to improve their stability careful control of the crystalline network is necessary. However, this is unattainable with state-of-the-art technologies. We employ ultrasonic standing wave (USSW) fields to modify oleogel structure. During crystallization, the growing crystals move towards the US-SW nodal planes. Homogeneous, dense bands of microcrystals form independently of oleogelator type, concentration, and cooling rate. The thickness of these bands is proportional to the USSW wavelength. These new structures act as physical barriers in reducing the migration kinetics of a liposoluble colorant compared to statically crystallized oleogels. These results may extend beyond oleogels to potentially be used wherever careful control of the crystallization process and final structure of a system is needed, such as in the cosmetics, pharmaceutical, chemical, and food industries.
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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.