1. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans Fatty Acids and Cardiovascular Disease. N Engl J Med [Internet]. 2006;354(15):1601-13. [DOI:10.1056/NEJMra054035]

2. Kodali BS, Urman RD. Capnography during cardiopulmonary resuscitation: Current evidence and future directions [Internet]. Vol. 7, Journal of Emergencies, Trauma and Shock. Medknow Publications; 2014. p. 332-40. [DOI:10.4103/0974-2700.142778]

3. Pușcaș A, Mureșan V, Socaciu C, Muste S. Oleogels in Food: A Review of Current and Potential Applications. Foods 2020, Vol 9, Page 70 [Internet]. 2020;9(1):70. [DOI:10.3390/foods9010070]

4. Saghafi T, Taheri RA, Parkkila S, Emameh RZ. Phytochemicals as Modulators of Long Non-Coding RNAs and Inhibitors of Cancer-Related Carbonic Anhydrases. Int J Mol Sci 2019, Vol 20, Page 2939 [Internet]. 2019;20(12):2939. [DOI:10.3390/ijms20122939]

5. Gravelle AJ, Davidovich-Pinhas M, Zetzl AK, Barbut S, Marangoni AG. Influence of solvent quality on the mechanical strength of ethylcellulose oleogels. Carbohydr Polym. 2016;135:169-79. [DOI:10.1016/j.carbpol.2015.08.050]

6. Kadhum AAH, Shamma MN. Edible lipids modification processes: A review. Crit Rev Food Sci Nutr [Internet]. 2017;57(1):48-58. [DOI:10.1080/10408398.2013.848834]

7. Hughes NE, Marangoni AG, Wright AJ, Rogers MA, Rush JWE. Potential food applications of edible oil organogels. Vol. 20, Trends in Food Science and Technology. Elsevier; 2009. p. 470-80. [DOI:10.1016/j.tifs.2009.06.002]

8. Pernetti M, van Malssen KF, Flöter E, Bot A. Structuring of edible oils by alternatives to crystalline fat. Curr Opin Colloid Interface Sci. 2007;12(4-5):221-31. [DOI:10.1016/j.cocis.2007.07.002]

9. Öğütcü M, Arifoğlu N, Yilmaz E. Storage stability of cod liver oil organogels formed with beeswax and carnauba wax. Int J Food Sci Technol [Internet]. 2015;50(2):404-12. [DOI:10.1111/ijfs.12612]

10. Yilmaz E, Öğütcü M. Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine. J Food Sci [Internet]. 2014;79(9):E1732-8. [DOI:10.1111/1750-3841.12561]

11. Doan CD, Tavernier I, Danthine S, Rimaux T, Dewettinck K. Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil. J Sci Food Agric [Internet]. 2018;98(3):1042-51. [DOI:10.1002/jsfa.8553]

12. Bankova V, Galabov AS, Antonova D, Vilhelmova N, Di Perri B. Chemical composition of Propolis Extract ACF® and activity against herpes simplex virus. Phytomedicine. 2014;21(11):1432-8. [DOI:10.1016/j.phymed.2014.04.026]

13. Vyssotski M, Lagutin K, Catchpole O. Simple lipids and hydrocarbons of New Zealand propolis wax. J Apic Res [Internet]. 2017;8839(December):1-7.

14. Milojković Opsenica D, Ristivojević P, Trifković J, Vovk I, Lušić D, Tešić Ž. TLC Fingerprinting and Pattern Recognition Methods in the Assessment of Authenticity of Poplar-Type Propolis. J Chromatogr Sci [Internet]. 2016;54(7):1077-83. [DOI:10.1093/chromsci/bmw024]

15. Kubiliene L, Laugaliene V, Pavilonis A, Maruska A, Majiene D, Barcauskaite K, et al. Alternative preparation of propolis extracts: comparison of their composition and biological activities. BMC Complement Altern Med 2015 151 [Internet]. 2015;15(1):1-7. [DOI:10.1186/s12906-015-0677-5]

16. Sforcin JM, Bankova V, Kuropatnicki AK. Medical Benefits of Honeybee Products. Evidence-based Complement Altern Med. 2017;2017. [DOI:10.1155/2017/2702106]

17. Rajpara S, Wilkinson MS, King CM, Gawkrodger DJ, English JSC, Statham BN, et al. The importance of propolis in patch testing-a multicentre survey. Contact Dermatitis [Internet]. 2009;61(5):287-90. [DOI:10.1111/j.1600-0536.2009.01629.x]

18. Oh IK, Amoah C, Lim J, Jeong S, Lee S. Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer. LWT. 2017;86:430-7. [DOI:10.1016/j.lwt.2017.08.021]

19. Dassanayake LSK, Kodali DR, Ueno S. Formation of oleogels based on edible lipid materials. Vol. 16, Current Opinion in Colloid and Interface Science. Elsevier; 2011. p. 432-9. [DOI:10.1016/j.cocis.2011.05.005]

20. Disdier AC, Marette S, Millet G. Are consumers concerned about palm oil? Evidence from a lab experiment. Food Policy. 2013;43:180-9. [DOI:10.1016/j.foodpol.2013.09.003]

21. Rangrej V, Shah V, Patel J, Ganorkar PM.. J Food Sci Technol 2014 526 [Internet]. 2014;52(6):3694-700.

22. Fayaz G, Amir S, Goli H, Kadivar M. A Novel Propolis Wax ‑ Based Organogel : Effect of Oil Type on Its Formation , Crystal Structure and Thermal Properties. J Am Oil Chem Soc. 2017;94(1):47-55. [DOI:10.1007/s11746-016-2915-5]

23. Gaudino N, Ghazani SM, Clark S, Marangoni AG, Acevedo NC. PT US CR. Food Res Int [Internet]. 2018;#pagerange#. Available from: [DOI:10.1016/j.foodres.2018.12.021]

24. Aliasl A, Tabibiazar M, Roufegarinejad L, Hamishehkar H, Alizadeh A. Preparation and characterization of carnauba wax / adipic acid oleogel : A new reinforced oleogel for application in cake and beef burger. Food Chem [Internet]. 2020;127446. Available from: [DOI:10.1016/j.foodchem.2020.127446]

25. Wei F, Miao J, Tan H, Feng R, Zheng Q, Cao Y, et al. Jo ur na l P re of. LWT - Food Sci Technol [Internet]. 2020;110560. Available from: [DOI:10.1016/j.lwt.2020.110560]

26. Product Details [Internet]. Available from: https://myaccount.aocs.org/PersonifyEbusiness/Store/Product-Details/productId/217949329

27. The cake batter formula, modified from AACC Method 10-90.01, used for... | Download Scientific Diagram [Internet]. Available from: https://www.researchgate.net/figure/The-cake-batter-formula-modified-from-AACC-Method-10-9001-used-for-cake-baking_fig12_339213993

28. Feng X, Sun Y, Yang Y, Zhou X, Cen K, Yu C, et al. Zein nanoparticle stabilized pickering emulsion enriched with cinnamon oil and its effects on pound cakes. LWT - Food Sci Technol [Internet]. 2020;109025. Available from: [DOI:10.1016/j.lwt.2020.109025]

29. Garcia A. Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread. LWT - Food Sci Technol [Internet]. 2020;109701. Available from: [DOI:10.1016/j.lwt.2020.109701]

30. Pehlivanoğlu H, Demirci M, Toker OS, Konar N, Karasu S, Sagdic O. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. Crit Rev Food Sci Nutr [Internet]. 2018;58(8):1330-41. Available from: https://www.tandfonline.com/doi/abs/10.1080/10408398.2016.1256866 [DOI:10.1080/10408398.2016.1256866]

31. Espert M, Salvador A, Sanz T. Food Hydrocolloids Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners. Food Hydrocoll [Internet]. 2020;109(May):106085. Available from: [DOI:10.1016/j.foodhyd.2020.106085]

32. Fayaz G, Goli SAH, Kadivar M. A Novel Propolis Wax-Based Organogel: Effect of Oil Type on Its Formation, Crystal Structure and Thermal Properties. JAOCS, J Am Oil Chem Soc [Internet]. 2017;94(1):47-55. [DOI:10.1007/s11746-016-2915-5]

33. Fayaz G, Goli SAH, Kadivar M, Valoppi F, Barba L, Balducci C, et al. Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture. Eur J Lipid Sci Technol [Internet]. 2017;119(10):1700032. [DOI:10.1002/ejlt.201700032]

34. Moghtadaei M, Soltanizadeh N, Goli SAH. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Res Int. 2018;108:368-77. [DOI:10.1016/j.foodres.2018.03.051]

35. Fayaz G, Amir S, Goli H, Kadivar M, Valoppi F, Barba L, et al. Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread. LWT - Food Sci Technol [Internet]. 2017; Available from: http://dx.doi.org/10.1016/j.lwt.2017.08.036 [DOI:10.1016/j.lwt.2017.08.036]

36. Wang X, Wang SJ, Nan Y, Liu GQ. The effects of oil type and crystallization temperature on the physical properties of vitamin C-loaded oleogels prepared by an emulsion-templated approach. Food Funct [Internet]. 2020;11(9):8028-37. Available from: https://pubs.rsc.org/en/content/articlehtml/2020/fo/c9fo02479d [DOI:10.1039/C9FO02479D]

37. Adili L, Roufegarinejad L, Tabibiazar M, Hamishehkar H, Alizadeh A. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger. LWT. 2020;109277. [DOI:10.1016/j.lwt.2020.109277]

38. İpek T, Dizlek H. The effects of various forms and ratios of peanut products on cupcake quality. GIDA-Journal of Food [Internet]. 2018;43(4):591-604. Available from: . https://doi: 10.15237/gida.GD18027 (in Turkish) [DOI:10.15237/gida.GD18027]

39. Kim JY, Lim J, Lee JH, Hwang HS, Lee S. Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization. J Food Sci [Internet]. 2017;82(2):445-52. [DOI:10.1111/1750-3841.13583]

40. Patel AR, Rajarethinem PS, Grȩdowska A, Turhan O, Lesaffer A, De Vos WH, et al. Edible applications of shellac oleogels: Spreads, chocolate paste and cakes. Food Funct [Internet]. 2014;5(4):645-52. [DOI:10.1039/C4FO00034J]

41. Shhg-if, 2018 undefined. Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. ifrj.upm.edu.my [Internet]. Available from: http://www.ifrj.upm.edu.my/25 (02) 2018/(56).pdf

42. Aliasl A, Tabibiazar M, Roufegarinejad L, Hamishehkar H, Alizadeh A. Preparation and characterization of carnauba wax / adipic acid oleogel : A new reinforced oleogel for application in cake and beef burger. Food Chem [Internet]. 2020;127446. Available from: [DOI:10.1016/j.foodchem.2020.127446]

43. Jung D, Oh I, Lee J, Lee S. LWT - Food Science and Technology Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction : Dough rheology and baking performance. LWT - Food Sci Technol [Internet]. 2020;125(November 2019):109194. Available from: [DOI:10.1016/j.lwt.2020.109194]

44. Pan H, Xu X, Qian Z, Cheng H, Shen X, Chen S, et al. Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins. Food Hydrocoll. 2021;115:106596. [DOI:10.1016/j.foodhyd.2021.106596]