Review
Open access
Oct 2026
Oleosome stability: Interfacial mechanisms, destabilisation pathways, and stabilisation strategies.
Oleosomes, or plant oil bodies, are natural lipid storage organelles comprising a triacylglycerol core surrounded by a phospholipid monolayer embedded with oleosins, caleosins, and steroleosins. Their emulsifying properties make them attractive for food, cosmetic, and pharmaceutical applications. However, commercial ut...
Y. Timilsena, Mitali Gupta, A. Logan et al.
· Food Chemistry · 0 citations