{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T23:10:28Z","timestamp":1785885028706,"version":"3.56.0"},"reference-count":45,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,5,1]],"date-time":"2020-05-01T00:00:00Z","timestamp":1588291200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,5,1]],"date-time":"2020-05-01T00:00:00Z","timestamp":1588291200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"DOI":"10.13039\/501100004366","name":"Tabriz University of Medical Sciences","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004366","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Biological Macromolecules"],"published-print":{"date-parts":[[2020,5]]},"DOI":"10.1016\/j.ijbiomac.2019.10.205","type":"journal-article","created":{"date-parts":[[2019,11,21]],"date-time":"2019-11-21T11:58:54Z","timestamp":1574337534000},"page":"974-981","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":63,"special_numbering":"C","title":["Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer"],"prefix":"10.1016","volume":"150","author":[{"given":"Parisa","family":"Ahmadi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahnaz","family":"Tabibiazar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leila","family":"Roufegarinejad","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Afshin","family":"Babazadeh","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.ijbiomac.2019.10.205_b0005","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1590\/S0101-20612014000100001","article-title":"Application of fats in some food products","volume":"34","author":"Rios","year":"2014","journal-title":"Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0010","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1111\/j.1467-789X.2007.00438.x","article-title":"Nutrition transition and its relationship to the development of obesity and related chronic diseases","volume":"9","author":"Astrup","year":"2008","journal-title":"Obes. Rev."},{"issue":"5","key":"10.1016\/j.ijbiomac.2019.10.205_b0015","first-page":"515","article-title":"Influence of high-fat-diet on gut microbiota: a driving force for chronic disease risk","volume":"18","author":"Murphy","year":"2015","journal-title":"Curr. Opin. Clin. Nutrit. Metabol. Care"},{"issue":"7","key":"10.1016\/j.ijbiomac.2019.10.205_b0020","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1002\/lite.201200205","article-title":"Edible oleogels in food products to help maximize health benefits and improve nutritional profiles","volume":"24","author":"Stortz","year":"2012","journal-title":"Lipid Technol."},{"issue":"1","key":"10.1016\/j.ijbiomac.2019.10.205_b0025","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1039\/C5FO01006C","article-title":"Edible oil structuring: an overview and recent updates","volume":"7","author":"Patel","year":"2016","journal-title":"Food Funct."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0030","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1146\/annurev-food-041715-033225","article-title":"Development, characterization, and utilization of food-grade polymer oleogels","volume":"7","author":"Davidovich-Pinhas","year":"2016","journal-title":"Annu. Rev. Food Sci. Technol."},{"issue":"2","key":"10.1016\/j.ijbiomac.2019.10.205_b0035","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1002\/aocs.12033","article-title":"Zero-trans cake shortening: formulation and characterization of physicochemical, rheological, and textural properties","volume":"95","author":"Saghafi","year":"2018","journal-title":"J. Am. Oil. Chem. Soc."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0040","first-page":"1","article-title":"Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake","author":"Saghafi","year":"2019","journal-title":"J. Food Meas. Charact."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0045","doi-asserted-by":"crossref","first-page":"869","DOI":"10.1016\/j.carbpol.2014.10.035","article-title":"The gelation of oil using ethyl cellulose","volume":"117","author":"Davidovich-Pinhas","year":"2015","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0050","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.jfoodeng.2014.06.036","article-title":"Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels","volume":"143","author":"Gravelle","year":"2014","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0055","series-title":"Ethylcellulose Oleogels: Structure, Functionality, and Food Applications, Advances in Food and Nutrition Research","first-page":"1","author":"Gravelle","year":"2018"},{"issue":"3","key":"10.1016\/j.ijbiomac.2019.10.205_b0060","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1039\/c2fo10202a","article-title":"Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters","volume":"3","author":"Zetzl","year":"2012","journal-title":"Food Funct."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0065","article-title":"Chocolate compositions containing ethylcellulose","author":"Marangoni","year":"2012","journal-title":"Google Patents"},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0070","article-title":"Dough products comprising ethylcellulose and exhibiting reduced oil migration","author":"Cattaruzza","year":"2014","journal-title":"Google Patents"},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0075","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.foodres.2016.04.016","article-title":"Vegetable organogels incorporation in cream cheese products","volume":"85","author":"Bemer","year":"2016","journal-title":"Food Res. Int."},{"issue":"2","key":"10.1016\/j.ijbiomac.2019.10.205_b0080","doi-asserted-by":"crossref","first-page":"578","DOI":"10.1016\/j.foodres.2012.05.020","article-title":"Ethylcellulose oleogels: manufacturing considerations and effects of oil oxidation","volume":"48","author":"Gravelle","year":"2012","journal-title":"Food Res. Int."},{"issue":"1","key":"10.1016\/j.ijbiomac.2019.10.205_b0085","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/S0939-6411(03)00025-0","article-title":"Ethylcellulose: a new type of emulsion stabilizer","volume":"56","author":"Melzer","year":"2003","journal-title":"Eur. J. Pharm. Biopharm."},{"issue":"7","key":"10.1016\/j.ijbiomac.2019.10.205_b0090","doi-asserted-by":"crossref","first-page":"2194","DOI":"10.1039\/C1SM06518A","article-title":"Super stable foams stabilized by colloidal ethyl cellulose particles","volume":"8","author":"Jin","year":"2012","journal-title":"Soft Matter"},{"issue":"10","key":"10.1016\/j.ijbiomac.2019.10.205_b0095","doi-asserted-by":"crossref","first-page":"856","DOI":"10.1016\/j.reactfunctpolym.2010.07.012","article-title":"Use of ethylcellulose polymers as stabilizer in fat-based food suspensions examined on the example of model reduced-fat chocolate","volume":"70","author":"Do","year":"2010","journal-title":"React. Funct. Polym."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0100","doi-asserted-by":"crossref","first-page":"688","DOI":"10.1016\/j.msec.2014.12.018","article-title":"Stearic acid based oleogels: a study on the molecular, thermal and mechanical properties","volume":"48","author":"Sagiri","year":"2015","journal-title":"Mater. Sci. Eng., C"},{"issue":"1","key":"10.1016\/j.ijbiomac.2019.10.205_b0105","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s11746-004-0851-5","article-title":"Structuring of edible oils by long-chain FA, fatty alcohols, and their mixtures","volume":"81","author":"Gandolfo","year":"2004","journal-title":"J. Am. Oil. Chem. Soc."},{"issue":"9","key":"10.1016\/j.ijbiomac.2019.10.205_b0110","doi-asserted-by":"crossref","first-page":"1165","DOI":"10.1007\/s11746-017-3021-z","article-title":"Crystallization behavior of high behenic acid stabilizers in liquid oil","volume":"94","author":"Kim","year":"2017","journal-title":"J. Am. Oil. Chem. Soc."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0115","series-title":"Food Chemicals Codex","author":"United States Pharmacopeial Convention","year":"2009"},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0120","doi-asserted-by":"crossref","first-page":"h3978","DOI":"10.1136\/bmj.h3978","article-title":"Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies","volume":"351","author":"De Souza","year":"2015","journal-title":"BMJ"},{"issue":"10","key":"10.1016\/j.ijbiomac.2019.10.205_b0125","doi-asserted-by":"crossref","first-page":"810","DOI":"10.1016\/S2213-8587(14)70146-9","article-title":"Differences in the prospective association between individual plasma phospholipid saturated fatty acids and incident type 2 diabetes: the EPIC-InterAct case-cohort study","volume":"2","author":"Forouhi","year":"2014","journal-title":"Lancet Diabet. Endocrinol."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0130","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.foodres.2017.03.005","article-title":"Evaluation of structured lipids with behenic acid in the prevention of obesity","volume":"95","author":"Moreira","year":"2017","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0135","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1016\/j.jff.2019.05.013","article-title":"The postprandial inflammatory response is attenuated by a dietary structured lipid containing behenic acid","volume":"58","author":"da Silva","year":"2019","journal-title":"J. Funct. Foods"},{"issue":"3","key":"10.1016\/j.ijbiomac.2019.10.205_b0140","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1007\/s11483-010-9162-3","article-title":"Shear nanostructuring of monoglyceride organogels","volume":"5","author":"Da Pieve","year":"2010","journal-title":"Food Biophys."},{"issue":"1\u20132","key":"10.1016\/j.ijbiomac.2019.10.205_b0145","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/j.foostr.2014.07.002","article-title":"Microstructure of ethylcellulose oleogels and its relationship to mechanical properties","volume":"2","author":"Zetzl","year":"2014","journal-title":"Food Struct."},{"issue":"5","key":"10.1016\/j.ijbiomac.2019.10.205_b0150","doi-asserted-by":"crossref","first-page":"1275","DOI":"10.1039\/C1SM06234D","article-title":"Structure and functionality of edible fats","volume":"8","author":"Marangoni","year":"2012","journal-title":"Soft Matter"},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0155","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodres.2016.11.024","article-title":"Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose","volume":"91","author":"Gravelle","year":"2017","journal-title":"Food Res. Int."},{"issue":"28","key":"10.1016\/j.ijbiomac.2019.10.205_b0160","doi-asserted-by":"crossref","first-page":"24100","DOI":"10.1021\/acsami.7b05074","article-title":"Waterborne electrospinning of poly(N-isopropylacrylamide) by control of environmental parameters","volume":"9","author":"Schoolaert","year":"2017","journal-title":"ACS Appl. Mater. Interfaces"},{"issue":"11","key":"10.1016\/j.ijbiomac.2019.10.205_b0165","doi-asserted-by":"crossref","first-page":"1700069","DOI":"10.1002\/ejlt.201700069","article-title":"Structure and properties of an ethylcellulose and stearyl alcohol\/stearic acid (EC\/SO: SA) hybrid oleogelator system","volume":"119","author":"Gravelle","year":"2017","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0170","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.foodhyd.2014.12.030","article-title":"Temperature effects on the gelation of ethylcellulose oleogels","volume":"46","author":"Davidovich-Pinhas","year":"2015","journal-title":"Food Hydrocolloids"},{"issue":"9","key":"10.1016\/j.ijbiomac.2019.10.205_b0175","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.1007\/s11746-017-3026-7","article-title":"Functional characteristics of oleogel prepared from sunflower oil with \u03b2-sitosterol and stearic acid","volume":"94","author":"Yang","year":"2017","journal-title":"J. Am. Oil. Chem. Soc."},{"issue":"11","key":"10.1016\/j.ijbiomac.2019.10.205_b0180","doi-asserted-by":"crossref","first-page":"1772","DOI":"10.1002\/ejlt.201400553","article-title":"Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel","volume":"117","author":"Patel","year":"2015","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0185","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.foodres.2015.03.019","article-title":"Monoglyceride organogels developed in vegetable oil with and without ethylcellulose","volume":"72","author":"Lopez-Mart\u00ednez","year":"2015","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0190","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.foodres.2016.04.001","article-title":"Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acid","volume":"88","author":"Peyronel","year":"2016","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0195","series-title":"Crystallization Processes in Fats and Lipid Systems","author":"Garti","year":"2001"},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0200","first-page":"105","article-title":"Advances in lipids crystallization technology","author":"Domingues","year":"2015","journal-title":"Adv. Top. Crystall."},{"issue":"4\u20136","key":"10.1016\/j.ijbiomac.2019.10.205_b0205","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1016\/j.cplett.2007.05.098","article-title":"Fractal character of triglyceride spherulites is a consequence of nucleation kinetics","volume":"442","author":"Marangoni","year":"2007","journal-title":"Chem. Phys. Lett."},{"key":"10.1016\/j.ijbiomac.2019.10.205_b0210","doi-asserted-by":"crossref","first-page":"477","DOI":"10.1016\/j.lwt.2015.12.063","article-title":"Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product","volume":"68","author":"Mert","year":"2016","journal-title":"LWT \u2013 Food Sci. Technol."},{"issue":"84","key":"10.1016\/j.ijbiomac.2019.10.205_b0215","doi-asserted-by":"crossref","first-page":"81151","DOI":"10.1039\/C6RA15142F","article-title":"Revisiting the crystallization behavior of stearyl alcohol: stearic acid (SO: SA) mixtures in edible oil","volume":"6","author":"Blach","year":"2016","journal-title":"RSC Adv."},{"issue":"40","key":"10.1016\/j.ijbiomac.2019.10.205_b0220","doi-asserted-by":"crossref","first-page":"10568","DOI":"10.1021\/acs.langmuir.7b02051","article-title":"Ethyl cellulose nanoparticles at the alkane-water interface and the making of Pickering emulsions","volume":"33","author":"Bizmark","year":"2017","journal-title":"Langmuir"},{"issue":"1\u20132","key":"10.1016\/j.ijbiomac.2019.10.205_b0225","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/S1359-0294(02)00008-0","article-title":"Particles as surfactants\u2014similarities and differences","volume":"7","author":"Binks","year":"2002","journal-title":"Curr. Opin. Colloid Interface Sci."}],"container-title":["International Journal of Biological Macromolecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813019360994?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813019360994?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,26]],"date-time":"2025-09-26T08:06:38Z","timestamp":1758873998000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0141813019360994"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,5]]},"references-count":45,"alternative-id":["S0141813019360994"],"URL":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2019.10.205","relation":{},"ISSN":["0141-8130"],"issn-type":[{"value":"0141-8130","type":"print"}],"subject":[],"published":{"date-parts":[[2020,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer","name":"articletitle","label":"Article Title"},{"value":"International Journal of Biological Macromolecules","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2019.10.205","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2019 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}]}}