About this Research Topic
This Research Topic aims to gather contributions from researchers around the world who are working in the emerging field of oil structuring. A range of article types including original research papers, reviews, opinions and perspectives will be considered for this Research Topic. The focus of these articles will be on potential of fat mimetics in food applications along with a general discussion on the principles, mechanisms, and protocols of oleogelation (solidifying liquid oils without adding saturated fat), as well as commentaries on unresolved challenges related to fat mimetics. Articles should target a broad audience of food researchers, nutritionists and policy makers.
Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic.
Keywords: Fat substitutes, Fat replacers, Fat mimetics, Structured oils, Oil structuring, Food technology
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.