ArticleFoods (Basel, Switzerland)2021
Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
11 citing papers in PubMed, 43 citations in OpenAlex.
- Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights.Foods (Basel, Switzerland) · 2026Review
- Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative.Journal of food science and technology · 2025Article
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel.Journal of food science · 2025Article
- Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review.Food science and biotechnology · 2024Review
- Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods.Food chemistry: X · 2024Review
- Characterization of mixed-component oleogels: Beeswax and glycerol monostearate interactions towardsCurrent research in food science · 2024Article
- Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability.Gels (Basel, Switzerland) · 2023Review
- Oleogels as a Fat Substitute in Food: A Current Review.Gels (Basel, Switzerland) · 2023Review
- Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel.Journal of the science of food and agriculture · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 1 country.
Funding
Abstract
Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat. The contents of solid fat in the oleogels were less vulnerable to the change in temperature than the palm oil. The replacement of palm oil with oleogels produced cheese samples with harder and more cohesive/chewy textures. Dynamic and transient viscoelastic measurements demonstrated that the use of oleogels was effective in increasing the elastic nature of the cheeses. Two distinct components with different proton mobilities were observed in the imitation cheeses, and longer T
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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.