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 oleogel production processes.- The future of oleogels between challenges and opportunities.
