Food grade polymers for the gelation of edible oils envisioning food applications

Oleogels are systems traditionally produced by the self-assembly of materials called gelators, which are responsible for inducing viscosity and solid-like capabilities to oil-based systems. The emergent interest concerning oil structuring strategies in food applications is related to oleogels' capacity to undergo structural and textural tailoring, and the possibility of their use in delivery of bioactive compounds.
This research was supported by Norte Regional Operational Program 2014–2020 (Norte2020) through the European Regional Development Fund (ERDF) Nanotechnology based functional solutions (NORTE-01-0145-FEDER-000019). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. The authors acknowledge the Project RECI/BBB-EBI/0179/2012 (FCOMP01-0124-FEDER-027462). Artur Martins is recipient of a fellowship supported by a doctoral advanced training (call NORTE- 69-2015-15) funded by the European Social Fund under the scope of Norte2020—Programa Operacional Regional do Norte.
info:eu-repo/semantics/publishedVersion