ReviewFoods (Basel, Switzerland)2020
Oleogels in Food: A Review of Current and Potential Applications.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 72 papers.
What it found
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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.
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Who cites it
72 citing papers in PubMed, 255 citations in OpenAlex.
- Tea polyphenol-soy lecithin-beeswax composite oleogelator for soybean oil oleogel: multiscale structural characterization and performance validation in bakery matrices.Journal of the science of food and agriculture · 2026Article
- Physicochemical Insights Into Structuring Olive Oil With Dry-Fractionated Anhydrous Milk Fat.Journal of food science · 2026Article
- Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights.Foods (Basel, Switzerland) · 2026Review
- Development and Physicochemical Characterization of Rice Bran Oil Oleogels Structured with Beeswax, Carnauba Wax, and Their Blends.Gels (Basel, Switzerland) · 2026Article
- Virgin coconut oil: A comprehensive review of its health impacts and functional food applications.Food chemistry: X · 2026Review
- AnFrontiers in toxicology · 2026Article
- Fabrication of curcumin-loaded emulgel and its application in low-calorie and functional cake.Scientific reports · 2025Article
- Submicron-oleogel particles for enhanced oral delivery of hydrophobic compounds:Materials today. Bio · 2025Article
- Soft Gels in Food Systems: Recent Advances, Applications, and Technological Innovations.Gels (Basel, Switzerland) · 2025Review
- Oilseed-based metabolic engineering of astaxanthin and related ketocarotenoids using a plant-derived pathway: Lab-to-field-to-application.Plant biotechnology journal · 2025Article
- Oleogels: Uses, Applications, and Potential in the Food Industry.Gels (Basel, Switzerland) · 2025Review
- Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax.Gels (Basel, Switzerland) · 2025Article
- Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production.Food chemistry: X · 2025Review
- A Review on Improving the Oxidative Stability of Pine Nut Oil in Extraction, Storage, and Encapsulation.Antioxidants (Basel, Switzerland) · 2025Review
- From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations.Comprehensive reviews in food science and food safety · 2025Review
- Crystallization Kinetics of Oleogels Prepared with Essential Oils from Thirteen Spices.Foods (Basel, Switzerland) · 2025Article
- Characteristics and Functional Properties of Bioactive Oleogels: A Current Review.Gels (Basel, Switzerland) · 2025Review
- Numerical simulation and experimental validation of the oleogel formation from grape seed oil and beeswax.Scientific reports · 2025Article
- Emulsifier-modified sunflower oil-sunflower wax oleogel as growth modulator of probiotics.BBA advances · 2025Article
- Valorization of Spent Coffee Grounds Oil for the Production of Wax Esters: Enzymatic Synthesis and Application in Olive Oil Oleogels.Gels (Basel, Switzerland) · 2024Article
12 more citing papers are in PubMed but not listed here.
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 1 institution in 1 country.
Funding
Abstract
Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations.
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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.