Research Article The potential of waxes to alter the microstructural properties of emulsion-templated oleogels † Running title: Waxes in emulsion-templated oleogels Iris Tavernier * a , Chi Diem Doan a, b , Paul Van der Meeren c , Bart Heyman d , Koen Dewettinck a a Laboratory of Food Technology & Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Gent, Belgium b Department of Food Technology, College of Agriculture and Applied Biology, Cantho University, Cantho, Vietnam c Particle and Interfacial Technology Group, Department of Applied Analytical and Physical Chemistry, Ghent University, Coupure Links 653, 9000 Gent, Belgium d Vandemoortele R&D Centre, Prins Albertlaan 79, 8870 Izegem, Belgium *Corresponding author: Iris Tavernier Coupure Links 653 9000 Gent – Belgium +3292646168 Iris.Tavernier@UGent.be Key words: Oleogelation; Candelilla wax; Emulsion-templated; Soy protein isolate; Shortcrust pastry List of abbreviations: SPI: Soy protein isolate; SFO: Sunflower oil; CW: Candelilla wax; SEM: Scanning electron microscope; LVR: Linear visco-elastic region † This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: [10.1002/ejlt.201700393]. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Received: September 8, 2017 / Revised: November 1, 2017 / Accepted: December 11, 2017