Figure captions
Fig. 1 Graphs depict (a) TOTOX* values of oleogel samples and bulk oil as well as (b) TOTOX* values of emulgel and emulsion during the 14-day accelerated oxidation study.
*TOTOX value = 2(PV) + p AV, PV = peroxide value, p AV =p -Anisidine value
Fig. 2 Differential scanning calorimetry (DSC) thermograms: (a) depicts crystallization of “ingredients” (algal oil, emulsion, and monolaurin and MAG/DAG gelators), (b) depicts melting of ingredients, (c) depicts crystallization of monolaurin oleogels (OGs), (d) depicts melting of monolaurin OGs, (e) depicts crystallization of MAG/DAG OGs, (f) depicts melting of MAG/DAG OGs, (g) depicts crystallization of monolaurin emulgels (EGs), (h) depicts melting of monolaurin EGs, (i) depicts crystallization of MAG/DAG EGs, and (j) depicts melting of MAG/DAG EG
Fig. 3 Graphs depict solid fat content (SFC) of (a) oleogels and algal oil and (b) emulgels and emulsion over an increasing temperature program of 0 – 65 ̵̊C
Fig. 4 Graphs depict crystalline structures of samples determined with X-ray diffraction (XRD) for (a) algal oil and emulsion, (b) monolaurin OGs, (c) MAG/DAG OGs, (d) monolaurin EGs, and (e) MAG/DAG EGs
Fig. 5 Polarized light micrographs taken at 0 ̵̊C with 400x magnification for (a) algal oil, (b) emulsion, (c) 8% monolaurin OG, (d) 10% monolaurin OG, (e) 12% monolaurin OG, (f) 8% MAG/DAG OG, (g) 10% MAG/DAG OG, (h) 12% MAG/DAG OG, (i) 8% monolaurin EG, (j) 10% monolaurin EG, (k) 12% monolaurin EG, (l) 8% MAG/DAG EG, (m) 10% MAG/DAG EG, and (n) 12% MAG/DAG EG