Abstract:Unsaturated liquid vegetable oils can be constructed into solid-like oleogels with high melting points and plasticity via intermolecular non-covalent self-assembling，which are used as potential substitutes for saturated or trans-fatty acids in food to reduce potential health risks.The rheological properties and crystallization properties of edible oleogels have attracted considerable attention. They not only directly determine the macroscopic performance of oleogels as fat replacer but also lay a basis for better observing and explaining the stabilization mechanism of gelled structure at molecular level. Thus，this study summarized relevant research and the rheological properties and crystallization features of some common oleogels. Some methods of quantifying oleogel properties and crystal structure parameters via small-amplitude oscillatory shear were highlighted，and other methods and cases were also discussed to establish a reliable correlation between macroscopic rheology property data and crystal structure parameters.