{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:46Z","timestamp":1790567806494,"version":"4.1.0"},"reference-count":40,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T00:00:00Z","timestamp":1789689600000},"content-version":"vor","delay-in-days":17,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Anhydrous milk fat (AMF) and its dry\u2010fractionated derivatives were evaluated as structurants for olive oil oleogels designed to reduce the overall saturated fat content compared to conventional solid fats. AMF was subjected to sequential dry fractionation at temperatures ranging from 5\u00b0C to 30\u00b0C to produce liquid and solid fractions differing in fatty acid composition and thermal behavior. The fractions were characterized using GC\u2010FID, Raman and ATR\u2010FTIR spectroscopy, polarized and confocal microscopy, rheological measurements, and thermal analysis. Based on their distinct physicochemical properties, the 30\u00b0C fractions (S30 and O30) were further investigated as oleogelators in olive oil. The S30 fraction was enriched in saturated fatty acids, exhibited higher melting temperatures and formed dense microstructures composed of numerous fine crystals. Rheological measurements revealed that the S30 generated robust oleogels at significantly lower concentrations than unfractionated AMF, demonstrating high structuring efficiency through the formation of a strong crystalline network. However, these oleogels also exhibited greater brittleness, consistent with their denser crystal packing. Overall, dry\u2010fractionated AMF effectively structured olive oil into stable oleogels. Despite its higher saturated fatty acid content, the S30 fraction formed self\u2010supporting oleogels at a structurant concentration of only 25% (w\/w). Consequently, oleogels containing 25% S30 and 75% olive oil may provide structured lipid systems with a lower overall saturated fatty acid content than formulations based entirely on AMF or conventional solid fats while maintaining desirable mechanical and functional properties. These findings highlight the potential of dry\u2010fractionated AMF as a natural, food\u2010grade oleogelator for developing alternative structured lipid systems.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71493","type":"journal-article","created":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T05:42:36Z","timestamp":1789796556000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Physicochemical Insights Into Structuring Olive Oil With Dry\u2010Fractionated Anhydrous Milk Fat"],"prefix":"10.1111","volume":"91","author":[{"given":"Konstantina","family":"Zampouni","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment Aristotle University of Thessaloniki  Thessaloniki Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Prodromos","family":"Prodromidis","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment Aristotle University of Thessaloniki  Thessaloniki Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elefterios G.","family":"Andriotis","sequence":"additional","affiliation":[{"name":"Faculty of Creative Design and Clothing, School of Design Sciences International Hellenic University  Kilkis Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eugenios","family":"Katsanidis","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment Aristotle University of Thessaloniki  Thessaloniki Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1401-1352","authenticated-orcid":false,"given":"Thomas","family":"Moschakis","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment Aristotle University of Thessaloniki  Thessaloniki Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,18]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels8110705"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels10100654"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1108\/BFJ\u201006\u20102016\u20100276"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9707851"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106612"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/jrs.4607"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels9080627"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2025.107231"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.127758"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cocis.2025.101924"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foostr.2021.100228"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.108313"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfutfo.2024.08.001"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.seppur.2024.129602"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels8100660"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.09.059"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsomega.0c01841"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2021.1878217"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116255"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2020.1778631"},{"key":"e_1_2_9_22_1","volume-title":"Reference Module in Food Science","author":"Mortensen B. K.","year":"2016"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.03.004"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foostr.2023.100345"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2024.112191"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9010070"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2024.2422449"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcis.2002.8287"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2022.104916"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010022\u201005642\u20107"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1080\/05704928.2014.923902"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms25158117"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.05.015"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2025.111158"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2022\u201023200"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.14961"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.123291"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels10110712"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.131942"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113172"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112815"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71493","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.71493","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71493","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:24:11Z","timestamp":1790565851000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.71493"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9]]},"references-count":40,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2026,9]]}},"alternative-id":["10.1111\/1750-3841.71493"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.71493","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9]]},"assertion":[{"value":"2026-03-09","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-03","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-18","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71493"}}