ArticlePolymers2022
Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin.
Article in Polymers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health-Conscious and Sustainable Food Products.Food science & nutrition · 2026Article
- Fabrication, Characterization, and In Vitro Digestion Behavior of Bigel Loaded with Notoginsenoside Rb1.Gels (Basel, Switzerland) · 2025Article
- Review
- Anti-colorectal cancer activity of constructed oleogels based on encapsulated bioactive canola extract in lecithin for edible semisolid applications.Scientific reports · 2025Article
- Lecithin's Roles in Oleogelation.Gels (Basel, Switzerland) · 2024Review
- Preparation of Citral Oleogel and Antimicrobial Properties.Gels (Basel, Switzerland) · 2023Article
- Waxy Oleogels for Partial Substitution of Solid Fat in Margarines.Gels (Basel, Switzerland) · 2023Article
- Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels.Gels (Basel, Switzerland) · 2023Article
- Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products.Foods (Basel, Switzerland) · 2022Review
- The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis.Gels (Basel, Switzerland) · 2022Article
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9 authors.
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Abstract
Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varied soy lecithin (SYL) concentrations on the various physicochemical characteristics of soy wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis of the oleogels suggested that the thickness, length, and density of the wax crystals (needle-shaped) varied as the SYL content was changed. Colorimetric analysis indicated that the oleogels were slightly yellowish. FTIR spectrometry helped analyze the functional groups of the raw materials and the oleogels. All the functional groups present in the raw materials could be accounted for within the oleogels. The only exception is the hydrogen-bonding peak in SW, which was not seen in the FTIR spectrum of the oleogels. It was found that at a critical SYL content, the oleogel showed a stable and repeatable wax network structure. This can be described by the presence of the uniformly distributed fat crystal network in the sample. The DSC analysis revealed that the oleogel samples were thermo-reversible, with their melting and crystallization temperatures ~43 °C and ~22 °C, respectively. In gist, it can be concluded that the incorporation of SYL can impact the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner.
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