ReviewGels (Basel, Switzerland)2026
Structural Engineering of Edible Oleogels: From Molecular Assembly to Functional Food Applications.
Review in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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0 citing papers in PubMed.
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Edible oleogels have emerged as promising alternatives to conventional solid fats. They convert liquid oils into semi-solid structures while reducing saturated and trans fatty acid intake. Despite rapid growth in this field, their performance is not governed by a single factor but by coupled effects of oil composition, oleogelator properties, intermolecular interactions, and processing history. In recent years, substantial progress has been achieved in understanding the formation mechanisms, structural regulation strategies, and food applications of oleogels. This review systematically summarizes the key factors influencing oleogel formation and performance, including oil phase composition, gelator type and concentration, molecular interactions, and processing parameters. Emerging structural modulation approaches, such as multi-component oleogelators, hybrid biopolymer systems, and advanced processing technologies, are critically discussed with respect to their effects on crystallization behavior, network architecture, rheological properties, thermal stability, and oil-binding capacity. Particular emphasis is placed on the hierarchical structure-function relationships linking molecular assembly and network organization to macroscopic functionality, digestibility, and bioactive compound delivery. Recent applications of oleogels in bakery products, meat analogs, dairy alternatives, confectionery products, and frying systems are also reviewed. Finally, current challenges and future opportunities related to next-generation oleogelators, hierarchical structural regulation, intelligent responsive systems, and industrial-scale manufacturing are discussed. This review provides a comprehensive framework for understanding the structural engineering of edible oleogels and offers insights into the rational design of healthier and more functional lipid-based food systems.
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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.