Oil bodies (OBs), a special tissue that stores oil in plant cells, are rich in polyunsaturated fatty acid, vitamin E, phytosterols, and other functional components. In this study, different concentrations of xanthan gum (XG)-stabilized OBs were prepared using the electrostatic deposition technique, and oleogels were prepared via freeze-drying and shearing effects. The relationships between the properties of OB emulsions (OBEs), intermediate products (freeze-dried samples), and end products (oleogels) were explored. The XG addition significantly enhanced the stability of OBs. Particularly, when it achieved 1.5%, the average particle size of OBEs was the least at 892.03 nm, the ζ-potential absolute value was greater than 30 mV, and the porosity was a minimum of approximately 3.68%. Freeze-dried samples with XG had less oil on their surfaces, and their hardness and springiness were significantly and positively correlated with XG addition. The excellent stability of the OBEs and freeze-dried samples resulted in the formation of a dense and stable three-dimensional network structure to hold the oil. The oil holding capacity, rheological properties (including higher yield stress, stronger elastic, and thixotropy behavior), and thermal stability of the oleogels improved with increasing XG addition. Moreover, the compact networks and excellent oil holding capacity of the OB-based oleogels with XG effectively hindered high-temperature destruction and oil oxidation. The correlation analysis and the scheme model indicated that the oleogel properties could be traced back to the interaction effects among the OB components. These results provide guidance for the design and quality control of OB-based oleogels.

油体（OB）是植物细胞中储存油脂的特殊组织，富含多不饱和脂肪酸、维生素E 、植物甾醇等功能成分。在这项研究中，利用静电沉积技术制备了不同浓度的黄原胶（XG）稳定的OB，并通过冷冻干燥和剪切作用制备了油凝胶。探索了 OB 乳液 (OBE)、中间产品（冻干样品）和最终产品（油凝胶）的特性之间的关系。XG 的添加显着增强了 OB 的稳定性。特别是当达到1.5%时，OBE的平均粒径最小，为892.03 nm，ζ电位绝对值大于30 mV，孔隙率最小，约为3.68%。添加XG的冻干样品表面油脂较少，其硬度和弹性与XG添加量呈显着正相关。OBE和冻干样品的优异稳定性导致形成致密且稳定的三维网络结构来容纳油。随着 XG 添加量的增加，油凝胶的持油能力、流变性能（包括更高的屈服应力、更强的弹性和触变行为）和热稳定性得到改善。此外，含有XG的OB基油凝胶的致密网络和优异的持油能力有效地阻碍了高温破坏和油氧化。相关分析和方案模型表明，油凝胶特性可以追溯到 OB 组分之间的相互作用效应。这些结果为 OB 油凝胶的设计和质量控制提供了指导。