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aggregata, and provide valuable information for the application of traditional non-medicinal parts ofL. aggregata in food and pharmaceutical industries.This study addressed the impact of fruit walecithin)-based oleogels as dispersed phase in formation and stability of oil-in-water emulsions. These hybrid emulsions were prepared above the melting point of the oleogels, using Tween 80 (T8 or whey protein isolate (WPI) as emulsifiers. Both mono- and mixed-component oleogels comprised of fruit wax (FW) or FW + lecithin (FWLEC), respecti
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