Open Access
Issue
BIO Web Conf.
Volume 218, 2026
The 12th International Conference of Innovation in Animal Science: “Animal Agriculture and the SDGs: Balancing Productivity, Welfare, and Environmental Integrity (ICIAS 2025)
Article Number 03002
Number of page(s) 10
Section Animal Product Technology
DOI https://doi.org/10.1051/bioconf/202621803002
Published online 10 February 2026
  • Sari, M.N., Rudiyanto, R., Legowo, E., Widodo, P., & Suwarno, P. (2023). Handling Plastic Pollution as Marine Debris from a Maritime Security Perspective. NUSANTARA: Jurnal Ilmu Pengetahuan Sosial, 10(4), 1664–1675. [Google Scholar]
  • Machado, M., Costa, E.M., Silva, S., Sousa, S.C., Gomes, A.M., & Pintado, M. (2024). Enhancing medium-chain fatty acid delivery through bigel technology. Gels, 10(11), 738. [Google Scholar]
  • Zhao, F., Jiang, L., Wang, C., Li, S., Sun, D., Ma, Q., Yu, Z., Liu, Y., & Jiang, W. (2024). Flexibility, Dissolvability, Heat-Sealability, and Applicability Improvement of Pullulan-Based Composite Edible Films by Blending with Soluble Soybean Polysaccharide. Industrial Crops and Products, 215, 118693. [Google Scholar]
  • Malvano, F., Albanese, D., Cinquanta, L., Liparoti, S., & Marra, F. (2024). A Comparative Study Between Beeswax and Glycerol Monostearate for Food-Grade Oleogels. Gels, 10(4), 214. [Google Scholar]
  • Wardani, L.K., & Hendrawati, N. (2021). A Literature Review on the Characteristics of Starch-Based Biodegradable Polymers with the Addition of Fillers and Beeswax. DISTILAT: Jurnal Teknologi Separasi, 7(2), 333–340. [Google Scholar]
  • Xue, S., & Huang, Q. (2024). Preparation of Novel Flaxseed Oil/Beeswax Oleogel Systems and its Application in the Improvement of Sodium Alginate Films. Gels, 10(1), 78. [Google Scholar]
  • Frolova, Y., Sarkisyan, V., Sobolev, R., Makarenko, M., Semin, M., & Kochetkova, A. (2022). The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels. Gels, 8(1), 48. [Google Scholar]
  • Sobolev, R., Frolova, Y., Sarkisyan, V., Makarenko, M., & Kochetkova, A. (2022). Effect of Beeswax and Combinations of its Fractions on the Oxidative Stability of Oleogels. Food Bioscience, 48, 101744. [Google Scholar]
  • Han, W., Chai, X., Liu, Y., Xu, Y., & Tan, C.P. (2022). Crystal Network Structure and Stability of Beeswax-Based Oleogels with Different Polyunsaturated Fatty Acid Oils. Food chemistry, 381, 131745. [Google Scholar]
  • Oko, S., Kurniawan, A., & Alam, G.R.P. (2023). Effect of Beeswax Addition as a Water-Resistant Agent on the Production of Edible Films from Red Rice (Oryza nivara). Jurnal Teknologi, 15(1), 65–72. [Google Scholar]
  • National Standardization Council. 1995. SNI 06-3735-1995. Gelatin Quality and Testing Methods. Jakarta: National Standardization Council. [Google Scholar]
  • Martins, A.J., Guimaraes, A., Fuciños, P., Sousa, P., Venâncio, A., Pastrana, L.M., & Cerqueira, M.A. (2023). Food-Grade Bigels: Evaluation of Hydrogel: Oleogel Ratio and Gelator Concentration on Their Physicochemical Properties. Food Hydrocolloids, 143, 108893. [Google Scholar]
  • Perța-Crișan, S., Ursachi, C.Ș., Chereji, B.D., Tolan, I., & Munteanu, F.D. (2023). Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels, 9(5), 386. [Google Scholar]
  • Andreazza, R., Morales, A., Pieniz, S., & Labidi, J. (2023). Gelatin-Based Hydrogels: Potential Biomaterials for Remediation. Polymers, 15(4), 1026. [Google Scholar]
  • Neznakomova, M.P., Salaün, F., Dineff, P.D., Tsanev, T.D., & Gospodinova, D.N. (2025). Structural and Thermal Effects of Beeswax Incorporation in Electrospun PVA Nanofibers. Materials, 18(14), 3293. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.