Advances in Oleogel Development, Characterization, and Nutritional Aspects

Tracing the Evolution of Oleogels: A Historical Overview.- Nutritional aspects of fats and oils.- Novel strategies for structuring liquid oils, their applications, and health implications; Oleogel preparation methods and oleogel classification.- Section I: Oleogels produced by Direct Methods.- Monoglyceride oleogels.- Wax-based oleogels.- Direct oil structuring using ethylcellulose.- Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica.- Vegetable waxes as multicomponent gelator systems.- Oleogels produced by Indirect Methods.- Section II Engineered oleogels and oleogel-derived systems.- Ultrasound as a tool to taylor oleogelation and oleogels physical properties.- Designing for the future: the intersection of 3D printing and oleogels.- Emulsions containing oleogels.- Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications.- Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding.- Physical and Oxidative Stability of Oleogels during Storage.- Oleogels for delivery and protection of bioactive molecules.- Oleogel characterization - physical, physicochemical and chemical techniques.- Section III Novel techniques to characterize oleogels.- Rheology-based techniques.- Image analysis for oleogel and oleogel-based system characterization.- Synchrotron-based analysis.- Computer simulations: molecular dynamics simulations.- Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation.- Section IV In-vitro and in-vivo digestion of oleogels.- In-vitro digestion of lipid-based gels.- Preclinical and Clinical Research on Oleogels.- Edible applications.- Legislation, industrial feasibility,and scalability of

Camila Palla is a Researcher at CONICET in the Food Engineering Group of PLAPIQUI (UNS-CONICET) and an Adjunct Professor in the Department of Chemical Engineering at the Universidad Nacional del Sur (UNS, Argentina). She is a member of the Institute of Food Technologists (IFT), the Argentine Association of Fats and Oils (ASAGA), and the Argentine Rheology Network. She holds a PhD in Chemical Engineering from the UNS and has carried out postdoctoral research stays at the University of Granada (Spain) and at the Massachusetts Institute of Technology (MIT, USA). Her research activities have developed in the field of fats and oils, mainly focusing on the production and physicochemical characterization of functional foods through the modification and gelation of vegetable oils. She also develops research activities focused on 3D printing of food and nutraceuticals. 

Fabio Valoppi is an Adjunct Professor (Docent) and University Researcher at University of Helsinki and Co-founder of Perfat Technologies Oy in Finland. He obtained the Title of Docent in Food Materials Science from the University of Helsinki (Finland), and a Ph.D. in Food Science from the University of Udine (Italy). His current focus is on the design, development, and multiscale characterization of lipid-based structures with prescribed mechanical and physiological functionalities, in vitro digestion, equipment development, and ultrasound physics related to pressure field control. In recognition of his work, he has been awarded with the Young Scientist Award 2022 during the 5th Food Structure and Functionality Symposium.