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BACKGROUND Oleogels have been extensively explored as fat substitutes with no trans fatty acids and low saturated fatty acids in recent years due to increased health problems found to be related to the intake of trans and saturated fatty acids. RESULTS Herein, high internal phase emulsion (HIPE) stabilized by rice bran protein (RBP) was prepared and further utilized as a template for preparation of RBP oleogels. RBP HIPE with strongest rheological properties was obtained at pH 5.0, due to appropriate structural deformation, surface charge and a high three-phase contact angle at this pH. However, RBP oleogels prepared at pH 9.0 exhibited the highest yield stress after drying process. At this pH, RBP showed higher resistance to deformation caused by water evaporation. This highlighted the importance of structural stability of protein network on rheological properties of the resultant oleogels. Furthermore, with an increase in drying temperature, RBP oleogels exhibited higher yield stress and gel strength, since water was better removed due to enhanced capability to overcome the capillary pressure of emulsion. CONCLUSIONS This study further revealed the structure-activity relationship between protein, HIPE and oleogel, and provided theoretical support for development of protein-based oleogel. This article is protected by copyright. All rights reserved.