ReviewFoods (Basel, Switzerland)2020
Preparation of Protein Oleogels: Effect on Structure and Functionality.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
23 citing papers in PubMed.
- Optimization of Coriander Seed Oil Oleogel and Evaluation of Its Technological Performance in Dark Chocolate Formulation.Foods (Basel, Switzerland) · 2026Article
- Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights.Foods (Basel, Switzerland) · 2026Review
- Oleogels Based on Chickpea Protein Fractions-Xanthan Gum Complexes: Preparation and Characterization.Foods (Basel, Switzerland) · 2026Article
- Dispersion behaviour of insoluble particles with different surface properties in non-aqueous media - biopolymer based oleogels.Soft matter · 2025Article
- Development and Characterization of Emulsion-Templated Oleogels from Whey Protein and Spent Coffee Grounds Oil.Foods (Basel, Switzerland) · 2025Article
- From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations.Comprehensive reviews in food science and food safety · 2025Review
- Characteristics and Functional Properties of Bioactive Oleogels: A Current Review.Gels (Basel, Switzerland) · 2025Review
- Metamaterial-based injection molding for the cost-effective production of whole cuts.Nature communications · 2024Article
- Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added withGels (Basel, Switzerland) · 2024Article
- A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application.Foods (Basel, Switzerland) · 2024Review
- A comprehensive review: Impact of oleogel application on food texture and sensory properties.Food science & nutrition · 2024Review
- Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review.Food science and biotechnology · 2024Review
- Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study.Food science & nutrition · 2024Article
- Alginate Cryogels as a Template for the Preparation of Edible Oleogels.Foods (Basel, Switzerland) · 2024Article
- Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability.Foods (Basel, Switzerland) · 2023Article
- Plant-based foods as meat and fat substitutes.Food science & nutrition · 2023Review
- Article
- Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum.Foods (Basel, Switzerland) · 2023Article
- Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products.Foods (Basel, Switzerland) · 2022Review
- Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review.Gels (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an alternative for solid fats. Whereas the field of protein oleogelation is still rather new and just starts unfolding, several preparation methods have been demonstrated to be suitable for protein oleogel preparation. However, there is limited knowledge regarding the link between microstructural properties of the gels and macroscopic rheological properties, and the potential of such protein-based oleogels as a fat replacer in food products. In this review, we therefore provide an overview of various protein oleogel preparation methods and the resulting gel microstructures. Based on the different structures, we discuss how the rheological properties can be modified for the different types of protein oleogels. Finally, we consider the suitability of the different preparation methods regarding potential applications on industrial scale, and provide a short summary of the current state of knowledge regarding the behavior of protein oleogels as a fat replacer in food products.
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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.