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Updated: Jun 15, 2026

Gelatin Methacryloyl Granular Hydrogel Scaffolds: High-throughput Microgel Fabrication, Lyophilization, Chemical Assembly, and 3D Bioprinting
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Structural Build-Up and Stability of Hybrid Monoglyceride-Triglyceride Oleogels

Kato Rondou1, Antonia Dewettinck1, Koen Dewettinck1,2

  • 1Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.

Gels (Basel, Switzerland)
|October 25, 2024
PubMed
Summary

Hybrid oleogels using monoglycerides (MAGs) and triglycerides (TAGs) show separate crystallization and initial synergy. However, this synergy in structured fats is not maintained during storage, impacting mechanical strength.

Keywords:
X-ray scatteringfat crystallizationhybrid oleogelsmonoglyceridesphase contrast microscopyrheology

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