ArticleGels (Basel, Switzerland)2021
Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry.
Article in Gels (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Design and optimization of naringenin-loaded organogels for topical management of bacterial infections.Naunyn-Schmiedeberg's archives of pharmacology · 2026Article
- Oleogels Based on a Vegetable Oil Blend Structured by a Binary Beeswax-Monoglyceride System.Foods (Basel, Switzerland) · 2026Article
- Green recovery of the lipid fraction from olive stones through supercritical COCurrent research in food science · 2026Article
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- The Diketopyrrolopyrrole (DPP) Core as a Gel-Forming Material: Current Status and Untapped Potential.Gels (Basel, Switzerland) · 2025Review
- Bigels containing different wax-based oleogels as laminating fat replacers in croissants.Current research in food science · 2025Article
- Effects of clove bud oil on the physicochemical properties and oxidative stability of canola oil organogels structured by different beeswax contents.Food science and biotechnology · 2024Article
- Recent Insights about the Role of Gels in Organic Photonics and Electronics.Gels (Basel, Switzerland) · 2023Review
- Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability.Gels (Basel, Switzerland) · 2023Review
- Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax.Gels (Basel, Switzerland) · 2022Article
- Oleogels and Organogels: A Promising Tool for New Functionalities.Gels (Basel, Switzerland) · 2022Article
- Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organogelators, generating olive oil organogels with distinct properties. Retail-simulated storage conditions were used to mimic real-life industrial and commercial use. Organogel systems were evaluated according to their oxidation stability and textural and rheological properties. Textural and rheological parameters increased in response to increasing gelator concentration, while oxidation values (below 1.5 meq O
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Registered trials
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