Research
Molecular
The encapsulated oleogel-in-oleogel system maintains the nanostructure of waxes and monoglyceride crystals.
Maintaining the nanostructure could enhance the functional properties of food products using this system.
StrongSupportsmedium confidence
The entire preparation of the encapsulated oleogel-in-oleogel system did not alter the nanostructure of waxes and monoglyceride crystals.
Why this rating
The study provides detailed morphological analysis results.
Source
Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion
Saman Sabet et al. · Food Hydrocolloids · 2024
DOI 10.1016/j.foodhyd.2024.110068
otherCited 15×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
More from this paper
Related findings · Molecular
- QRISK decreased markedly after weight loss from 18.9 ± 2.2% to 11.2 ± 1.6%, p < 0.0001.Strong
- Normalization of 10-year cardiovascular risk and heart age is possible after substantial dietary weight loss and remission of T2DM.Strong
- The Low-Fat Plus diet resulted in a greater reduction in total cholesterol compared to the Low-Fat diet, with changes of -0.46 mmol/L (-17.6 mg/dL) versus -0.24 mmol/L (-9.2 mg/dL) respectively (P = 0.01).Strong
This is one finding among thousands. Every one is graded and traced to its source, so you can see what the evidence actually supports. Browse the research →