Biphasic systems able to effectively release bioactive molecules along the gastrointestinal tract (GIT) are receiving growing interest. In this work, emulgels structured with citrus fiber, a digestion-resistant structuring agent, were produced using two types of edible oils (Miglyol
® 812 N and rice oil). Samples with 3%
w/
w of fiber were loaded with curcumin. The rheology of emulgels, reference hydrogels, and oil phases was studied. Complex modulus (
) and viscosity (
) increased with increasing fiber fraction, whereas the phase angle (
) was fiber fraction-independent (
p < 0.05). Dynamic and flow behaviors were modeled using weak gel model and modified Cross model, respectively. Samples with rice oil were more consistent and viscous than samples with Miglyol
® 812 N because of the higher
and
of rice oil. Curcumin does not affect the rheology of oils, whereas it modifies the emulgel behavior. In emulgels, curcumin does not change (
p < 0.005) both weak gel parameters. Gel strength (
) was 750 ± 40 Pa s
z again 760 ± 40 Pa s
z and 597 ± 2 Pa s
z again 604 ± 4 Pa s
z for the system with rice oil and Miglyol
® 812 N, respectively, and network extension (
) resulted to be 14.13 ± 0.03 for all samples. Curcumin slightly increases the phase angle
, 5.83 ± 0.09° again 7.0 ± 0.2° and 5.5 ± 0.1° again 7.10 ± 0.08° for the system with rice oil and Miglyol
® 812 N, respectively. This suggests a reduction in the structure of the fiber network. Curcumin has an oil-dependent influence on the zero-shear-rate viscosity (
) and on the time constant (
), while it does not affect the shear-thinning index (
), which resulted to be statistically independent of all systems (
p < 0.05) yielding an average value of 1.616 ± 0.007. According to in vitro release studies, the percentage of cumulative released curcumin at 24 h was 15 ± 1% for emulgel with Miglyol
® 812 N, whereas for the sample with rice oil, it was 18 ± 1%. Overall, results suggest the attractiveness of these systems for potential applications in the sustained oral release of curcumin.
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