ArticleCurrent research in food science2026
Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Edible soft matter in between fluid and solid states.Current research in food science · 2026Article
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Abstract
Oil structuring has been considered as a promising design for fat replacement due to its high content of unsaturated fatty acids and solid fat-like texture. In this study, rice bran wax (RBW) was used as an oleogelator to construct astaxanthin-loaded macadamia oleogel system, and the crystal morphology, intermolecular force and rheological behavior of the oleogels were evaluated. The results showed that RBW formed a stable oleogel at low concentration (5.0 wt%), which was attributed to the formation of a network of RBW crystals held together by van der Waals interactions. Moreover, the oleogels exhibited excellent thixotropy and thermal reversibility. Meanwhile, stable oleogels enabled the preparation of surfactant-free W/O emulsions with excellent stability (≥21 days). Microstructure and X-ray diffraction results confirmed that the stability of the emulsions was attributed to the crystallization of the RBW. And the emulsions showed temperature responsiveness. Additionally, the presence of RBW reduced the release of fatty acids (49 %-25 %) and the bioaccessibility of astaxanthin (20.3 %-10.9 %) in the emulsion during simulated
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