[1] PATEL A R, LECERF J M, SCHENKER S, et al.The contribution of modern margarine and fat spreads to dietary fat intake[J].Comprehensive Reviews in Food Science and Food Safety, 2016, 15(3):633-645.
[2] DOS SANTOS M, OZAKI M M, RIBEIRO W O, et al.Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions:An adding value strategy to byproducts[J].LWT, 2020, 120:108895.
[3] AITTA E, DAMERAU A, MARSOL-VALL A, et al.Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus Membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil[J].Food Chemistry, 2023, 424:136381.
[4] FROLOVA Y, SARKISYAN V, SOBOLEV R, et al.The influence of edible oils’ composition on the properties of beeswax-based oleogels[J].Gels, 2022, 8(1):48.
[5] CHENG K X, PAN Y M, HAN Z Y, et al.A sight of self-assembly mechanism in fish oil oleogels:Phase transition, crystal structure and non-covalent interaction[J].Food Chemistry, 2024, 433:137323.
[6] GÓMEZ-ESTACA J, PINTADO T, JIMÉNEZ-COLMENERO F, et al.The effect of household storage and cooking practices on quality attributes of pork Burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes[J].LWT, 2020, 119:108909.
[7] TARTÉ R, PAULUS J S, ACEVEDO N C, et al.High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage[J].LWT, 2020, 131:109659.
[8] KIM T K, YONG H I, JUNG S, et al.Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions[J].Meat Science, 2020, 163:108079.
[9] 韩宗元, 刘雨杉, 梁嘉翰, 等.冷却方式对蜂蜡基鱼油凝胶宏观性质与微观结构的影响[J].广东海洋大学学报, 2023, 43(5):60-66.
HAN Z Y, LIU Y S, LIANG J H, et al.Effect of cooling mode on macroscopic properties and microstructure of beeswax-based fish oil oleogel[J].Journal of Guangdong Ocean University, 2023, 43(5):60-66.
[10] 刘书成, 马健康, 王蔚雯, 等.蜂蜡添加量对鱼油凝胶宏观性质及微观结构的影响[J].中国食品学报, 2024, 24(4):90-98.
LIU S C, MA J K, WANG W W, et al.Effect of beeswax addition on the macroscopic properties and microstructure of sardine fish oleogel[J].Journal of Chinese Institute of Food Science and Technology, 2024, 24(4):90-98.
[11] MENG Z, QI K Y, GUO Y, et al.Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose[J].Food Chemistry, 2018, 246:137-149.
[12] ZHU S C, CHEN X C, ZHENG J N, et al.Emulsion surimi gel with tunable gel properties and improved thermal stability by modulating oil types and emulsification degree[J].Foods, 2022, 11(2):179.
[13] PAN Y M, SUN Q X, LIU Y, et al.The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis[J].Food Science & Nutrition, 2021, 9(6):2985-2999.
[14] NOONIM P, RAJASEKARAN B, VENKATACHALAM K.Structural characterization and peroxidation stability of palm oil-based oleogel made with different concentrations of carnauba wax and processed with ultrasonication[J].Gels, 2022, 8(12):763.
[15] CHANG T, WANG C J, WANG X F, et al.Effects of soybean oil, moisture and setting on the textural and color properties of surimi gels[J].Journal of Food Quality, 2015, 38(1):53-59.
[16] DOAN C D, TAVERNIER I, OKURO P K, et al.Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry[J].Innovative Food Science & Emerging Technologies, 2018, 45:42-52.
[17] ZHONG Y J, YANG L, DAI T T, et al.Flavonoids enhance gel strength of ovalbumin:Properties, structures, and interactions[J].Food Chemistry, 2022, 387:132892.
[18] MARTINS A J, CERQUEIRA M A, FASOLIN L H, et al.Beeswax organogels:Influence of gelator concentration and oil type in the gelation process[J].Food Research International, 2016, 84:170-179.
[19] BLAKE A I, MARANGONI A G.The use of cooling rate to engineer the microstructure and oil binding capacity of wax crystal networks[J].Food Biophysics, 2015, 10(4):456-465.
[20] 傅红, 张虹, 郑丽婷, 等.有机凝胶构筑液态油脂晶体网络的研究进展[J].中国粮油学报, 2015, 30(2):136-141.
FU H, ZHANG H, ZHENG L T, et al.Research advance of fat crystal network of liquid oil structured by organogels[J].Journal of the Chinese Cereals and Oils Association, 2015, 30(2):136-141.
[21] SARKISYAN V, SOBOLEV R, FROLOVA Y, et al.A study of the quantitative relationship between yield strength and crystal size distribution of beeswax oleogels[J].Gels, 2022, 8(1):39.
[22] HUANG J L, YE B B, WANG W, et al.Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi[J].Journal of Food Measurement and Characterization, 2021, 15(1):1-11.
[23] LIU L Y, ACOSTA RAMIREZ I S, YANG J S, et al.Evaluation of oil-gelling properties and crystallization behavior of Sorghum wax in fish oil[J].Food Chemistry, 2020, 309:125567.
[24] LIU L Y, CIFTCI O N.Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model[J].Journal of Food Engineering, 2021, 288:110135.
[25] QI W H, LI T, ZHANG Z S, et al.Preparation and characterization of oleogel-in-water Pickering emulsions stabilized by cellulose nanocrystals[J].Food Hydrocolloids, 2021, 110:106206.
[26] MENG Q, WANG Q, CHEN L, et al.Rheological properties and thickening effect of high molecular weight exopolysaccharide and intracellular polysaccharide from Schizophyllum commune[J].Food Hydrocolloids, 2023, 144:108920.
[27] ZHAO M X, LAN Y, CUI L Q, et al.Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil:A comparative study[J].Food & Function, 2020, 11(3):2498-2508.
[28] HAN W J, CHAI X H, LIU Y F, et al.Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils[J].Food Chemistry, 2022, 381:131745.
[29] 孟宗, 李陆茵, 李兴伟, 等.植物蜡及液态植物油构建油凝胶的物性研究[J].中国油脂, 2019, 44(11):17-22.
MENG Z, LI L Y, LI X W, et al.Physical properties of oleogels strutured by vegetable wax and liquid vegetable oil[J].China Oils and Fats, 2019, 44(11):17-22.
[30] 孙雅晖, 韩立娟, 苏凌志, 等.κ-卡拉胶对蜂蜡基乳液凝胶微观结构和性质的影响[J].食品科学, 2023, 44(12):25-33.
SUN Y H, HAN L J, SU L Z, et al.Effect of κ-carrageenan on the microstructure and properties of beeswax-based emulsion gels[J].Food Science, 2023, 44(12):25-33.
[31] DREHER J, BLACH C, TERJUNG N, et al.Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue[J].Food Hydrocolloids, 2020, 106:105864.
[32] KODA R, ORIGASA T, NAKAJIMA T, et al.Observing bubble cavitation by back-propagation of acoustic emission signals[J].IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control, 2019, 66(5):823-833.
[33] SHI Z J, CAO L L, KANG S M, et al.Influence of wax type on characteristics of oleogels from Camellia oil and medium chain triglycerides[J].International Journal of Food Science & Technology, 2022, 57(4):2003-2014.
[34] HAN W J, CHAI X H, ZAABOUL F, et al.Beeswax crystals form a network structure in highly unsaturated oils and O/W emulsions under supersaturation and cool temperature conditions[J].LWT, 2022, 164:113594.
[35] JANA S, MARTINI S.Effect of high-intensity ultrasound and cooling rate on the crystallization behavior of beeswax in edible oils[J].Journal of Agricultural and Food Chemistry, 2014, 62(41):10192-10202.
