In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats.

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered inclu

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst leve

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 Sunda