ABSTRACT
Abstract ....................................................................................................234 11.1 Introduction ...................................................................................234 11.2 Oleogelators ..................................................................................235 11.3 Characterization of Oleogels .........................................................238 11.4 Potential Food Applications ..........................................................240 11.5 Conclusion and Future Trends ......................................................240 Keywords .................................................................................................242 References ................................................................................................242
ASHOK R. PATEL
