ArticleNutrition bulletin2018
Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food.
Article in Nutrition bulletin, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed, 63 citations in OpenAlex.
- Oleogels: Uses, Applications, and Potential in the Food Industry.Gels (Basel, Switzerland) · 2025Review
- Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.Foods (Basel, Switzerland) · 2024Article
- A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.Heliyon · 2023Review
- Atomic Force Microscopy of Phytosterol Based Edible Oleogels.Gels (Basel, Switzerland) · 2023Review
- Advances and Challenges in Plant Sterol Research: Fundamentals, Analysis, Applications and Production.Molecules (Basel, Switzerland) · 2023Review
- Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ-oryzanol blends.Journal of the American Oil Chemists' Society · 2022Article
- Application of Analytical Methods for the Comprehensive Analysis of Oleogels-A Review.Polymers · 2021Review
- Oleogels in Food: A Review of Current and Potential Applications.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
This article presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower low-density lipoprotein (LDL)- cholesterol levels. There are a number of technical challenges to exploiting phytosterol oleogels, including a high sensitivity to water. To facilitate their incorporation into food, the fundamental physiochemical processes which mediate the formation of these gels and two different approaches to produce phytosterol oleogels that are stable in the presence of water were explored as part of the recent Biotechnology and Biological Sciences Research Council (BBSRC)-Diet and Health Research Industry Club (DRINC)-funded
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.