Table 1.

Topics of books and selected reviews published on oleogelation subject.

Topic	References 1
Systematically presenting (up to the publishing date) the available oleogels and their use as conventional fat replacers	Books
	Marangoni and Garti 2018 [30]; Patel 2018 [31]; Patel 2015 [32] Marangoni and Garti 2011 [33]
	Review type articles
	Martins et al. 2018 [22]; Pehlivanoğlu et al. 2018 [3]; Chaves et al. 2018 [34]; Singh et al. 2017 [35]; Patel and Dewettinck 2016 [19]; Co and Marangoni 2012 [20]; Dassanayake et al. 2011 [36]; Rogers 2009 [37]; Hughes et al. 2009 [18]; Pernetti et al. 2007 [17]
Proteins as agents for oil structuring	Scholten 2019 [38]
Polysaccharides as agents for oil structuring	Davidovich-Pinhas 2019 [39]
Oleogels used in bakery products	Demirkesen and Mert 2019 [40]
Delivery of bioactive compounds by designing gel structures in water and oil phases	Mao et al. 2019 [41]
Replacement of conventional fat in baked products	Colla et al. 2018 [42]
Hydrocolloids as agents for oil structuring	Patel 2018 [43]
Examining Hansen solubility parameters to provide insight into what types of molecules might be able to structure vegetable oils—bottom-up research in the quest for new oleogels	Rogers 2018 [44]
Edible polymer oleogels characterization	Davidovich-Pinhas et al. 2016 [45]
Oil structuring techniques applied in order to increase the fat quality of meat products	Jimenez-Colmenero et al. 2015 [46]
Oil structuring techniques for oral delivery of lipid soluble molecules	Esposito et al. 2018 [47]; O’Sullivan et al. 2016 [48];

¹ Reverse chronological order inside each topic.