Crude oil bodies (OBs) combined with β-sitosterol/γ-oryzanol oleogels (OGs) were used to develop structured emulsion gels (EGs) with potential as margarine alternatives. The effects of OG:OB mass ratio (0:10 to 10:0) and oleogelator (OGL) concentration (6-10 wt%) on phase structure and gel performance were systematically investigated. At 50-70% OG, EGs exhibited a phase shift from bicontinuous to water-in-oil (W/O) morphology, with improved elasticity, hardness, and shape retention -key attributes for margarine-like applications. Increasing O...
