Development and characterization of novel low‐calorie oleogels based on medium and long‐chain triacylglycerol
The introduction of medium chain fatty acids into the glycerol skeleton weaken the gel network structure of oleogel, and this weakening effect was a result of the decrease of unsaturation and LCFAs content in MLCT. This study provides a direction for the development of low calorie functional plastic fat. © 2025 Society of Chemical Industry.
Authors
- Jian‐Kun Long (ORCID: https://orcid.org/0000-0002-4576-9919)
- Dawei Zhu (ORCID: https://orcid.org/0000-0003-0288-3110)
- Yan Zhu (ORCID: https://orcid.org/0000-0002-3197-7936)
- Kang Liu (ORCID: https://orcid.org/0009-0003-4898-1485)
- Yibin Zhou (ORCID: https://orcid.org/0000-0002-5516-9466)
- Shiyi Li (ORCID: https://orcid.org/0000-0002-7831-7900)
- Mingming Zheng (ORCID: https://orcid.org/0000-0002-2312-9187)
- Suyuan Zhao
Institutions
- Anhui Agricultural University (CN)
- Oil Crops Research Institute (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-04
- DOI
- https://doi.org/10.1002/jsfa.70091
- Citations
- 2
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 2.32
Funders
- National Natural Science Foundation of China
- Anhui Provincial Key Research and Development Plan