ArticleFoods (Basel, Switzerland)2021
Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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The trial behind it
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Who cites it
21 citing papers in PubMed, 46 citations in OpenAlex.
- Adsorptive Removal of 1,2-Dichloroethane Using Novel Oleogel Adsorbents: Synthesis Strategy and Adsorption Mechanism Insight.ACS omega · 2026Article
- Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba.Journal of the science of food and agriculture · 2026Article
- Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights.Foods (Basel, Switzerland) · 2026Review
- Interfacial Route to Low-Fat Muffin Cake Quality: Pre-Emulsification-Enabled Lipase Action Improves Structure and Acceptance.Foods (Basel, Switzerland) · 2026Article
- Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues.NPJ science of food · 2026Article
- Sunflower Oil-Beeswax Oleogels and Bigels Enriched With Quercetin-Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes.Food science & nutrition · 2026Article
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production.Food chemistry: X · 2025Review
- Characteristics and Functional Properties of Bioactive Oleogels: A Current Review.Gels (Basel, Switzerland) · 2025Review
- Enhancing the Oxidative Stability of Beeswax-Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties.Gels (Basel, Switzerland) · 2025Article
- Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence.Current research in food science · 2025Article
- Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations.Gels (Basel, Switzerland) · 2024Review
- Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods.Journal of food science · 2024Article
- Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties.Gels (Basel, Switzerland) · 2023Article
- Waxy Oleogels for Partial Substitution of Solid Fat in Margarines.Gels (Basel, Switzerland) · 2023Article
- Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie.Gels (Basel, Switzerland) · 2023Article
- Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability.Gels (Basel, Switzerland) · 2023Review
- Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products.Foods (Basel, Switzerland) · 2022Review
- Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels.Gels (Basel, Switzerland) · 2022Article
- Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
Abstract
Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelators or bioactive compounds incorporated, this study was undertaken to evaluate the rheological properties and oxidative stability of candelilla wax oleogels fortified with glycerol monostearate (GMS) and β-carotene, and also to investigate their applications to muffin as a shortening replacer. The interaction between candelilla wax and GMS contributed to strengthening the oleogel structure. The oleogels with β-carotene showed the lowest peroxide values than the other samples. The muffins prepared with oleogels for shortening had greater specific gravity and harder texture, but there was no significant difference in the specific volume between the shortening and oleogel samples with GMS. In addition, muffins with β-carotene oleogels showed the highest oxidative stability. Therefore, this study indicated that the incorporation of β-carotene and GMS in oleogels positively affected the storage stability of muffin.
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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.