ReviewGels (Basel, Switzerland)2023
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications.
Review in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
17 citing papers in PubMed.
- Rapeseed Oil-Based Collagen-Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver Pâté-Type Meat Systems.Foods (Basel, Switzerland) · 2026Article
- Development of an Emulsion-Gel System Based on Corn Alcohol-Soluble Protein and Curdlan: Effects of Oil-to-Water Ratio and Shear Parameters.Gels (Basel, Switzerland) · 2026Article
- In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition.Gels (Basel, Switzerland) · 2026Article
- Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and Application.Gels (Basel, Switzerland) · 2026Review
- A comparative study on the effects of emulsification methods on the antimicrobial activity of essential oil emulsions.FEMS microbiology letters · 2026Article
- Edible Scaffolds for Cultivated Meat Production.Advances in biochemical engineering/biotechnology · 2026Review
- Influence of Hydrocolloids on Lipid Digestion and Vitamin D Bioaccessibility of Emulsion-Filled Soft Gels.Gels (Basel, Switzerland) · 2025Article
- Recent Advances in Plant-Based Emulsion Gels: Preparation, Characterization, Applications, and Future Perspectives.Gels (Basel, Switzerland) · 2025Review
- Double Network as a Design Paradigm for Structuring Emulsion Gels in Food.Comprehensive reviews in food science and food safety · 2025Review
- Advances in Cellulose-Based Hydrogels: Current Trends and Challenges.Gels (Basel, Switzerland) · 2024Review
- Effects of High Pressure on In Vitro Bioavailability of Curcumin Loaded in Whey Protein Isolate/Carrageenan Composite Emulsion Gel: In Vitro Digestion Coupled with Cell Culture Model.Foods (Basel, Switzerland) · 2024Article
- Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry.Food chemistry: X · 2024Review
- Toward Diverse Plant Proteins for Food Innovation.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Review
- Urchin-like WOPolymers · 2024Article
- Binary Pea Protein-Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics.Gels (Basel, Switzerland) · 2024Article
- Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients.Gels (Basel, Switzerland) · 2024Article
- Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.
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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.