ReviewInternational journal of molecular sciences2021
Natural Gums as Oleogelators.
Review in International journal of molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Development and Physicochemical Characterization of Rice Bran Oil Oleogels Structured with Beeswax, Carnauba Wax, and Their Blends.Gels (Basel, Switzerland) · 2026Article
- Oxidation Mechanism in Bigels and Emulgels-Challenges and Solutions.Molecules (Basel, Switzerland) · 2026Review
- Unveiling Supramolecular Structures Formed by Menthol and Xanthan Gum in Oleic Acid-Based Microemulsions.ACS omega · 2026Article
- Oleogel Systems for Chocolate Production: A Systematic Review.Gels (Basel, Switzerland) · 2024Review
- Gel-Based Triboelectric Nanogenerators for Flexible Sensing: Principles, Properties, and Applications.Nano-micro letters · 2024Review
- Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides.Gels (Basel, Switzerland) · 2024Article
- Lecithin's Roles in Oleogelation.Gels (Basel, Switzerland) · 2024Review
- Organogels: "GelVolution" in Topical Drug Delivery - Present and Beyond.Current pharmaceutical design · 2024Review
- Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum.Food science & nutrition · 2023Article
- Plant-based foods as meat and fat substitutes.Food science & nutrition · 2023Review
- Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application.Gels (Basel, Switzerland) · 2023Review
- 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
- Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
The natural gums used as high molecular weight oleogelators are mainly polysaccharides that deliver a broad spectrum of possible utilization methods when structuring liquid fats to solid forms. The review discusses a natural gums' structuring and gelling behavior to capture the oil droplets and form the water/oil gelling emulsions basing on their structural conformation, internal charge, and polymeric characteristics. The specific parameters and characteristics of natural gums based oleogels are also discussed. In the future, oleogels may eliminate saturated and trans fats from food products and allow the production of low-fat products, thus reducing the environmental damage caused by the excessive use of palm oil. The increasing knowledge of molecular interaction in polysaccharide chains of natural gums allows to apply more sustainable and wiser strategies towards product formulation. Innovative solutions for using oleogels based on natural polysaccharide biopolymers let incorporate them into the food matrix and replace fats completely or create blends containing the source of fats and the addition of the oleogel. The profound insight into molecular characteristics of natural gums in the function of being oleogelators is presented.
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Registered trials
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