ReviewGels (Basel, Switzerland)2023
Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability.
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 19 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
19 citing papers in PubMed.
- Development and Characterization of Litchi Seed Polyphenol-Loaded Camellia Oil Oleogels Based on Citrus Pectin-Lecithin Emulsion Templates.Foods (Basel, Switzerland) · 2026Article
- Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies.Foods (Basel, Switzerland) · 2026Article
- Development and Physicochemical Characterization of Rice Bran Oil Oleogels Structured with Beeswax, Carnauba Wax, and Their Blends.Gels (Basel, Switzerland) · 2026Article
- Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health-Conscious and Sustainable Food Products.Food science & nutrition · 2026Article
- Article
- Sunflower Oil-Beeswax Oleogels and Bigels Enriched With Quercetin-Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes.Food science & nutrition · 2026Article
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Oleogels: Uses, Applications, and Potential in the Food Industry.Gels (Basel, Switzerland) · 2025Review
- Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production.Food chemistry: X · 2025Review
- Characteristics and Functional Properties of Bioactive Oleogels: A Current Review.Gels (Basel, Switzerland) · 2025Review
- Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.Gels (Basel, Switzerland) · 2025Article
- Metamaterial-based injection molding for the cost-effective production of whole cuts.Nature communications · 2024Article
- Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil.Gels (Basel, Switzerland) · 2024Article
- Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review.Food science and biotechnology · 2024Review
- Alginate Cryogels as a Template for the Preparation of Edible Oleogels.Foods (Basel, Switzerland) · 2024Article
- The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis.Foods (Basel, Switzerland) · 2024Article
- Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides.Gels (Basel, Switzerland) · 2024Article
- Evaluation of Oleogels Stabilized by Particles of Birch Outer Bark Extract through a Novel Approach.Gels (Basel, Switzerland) · 2023Article
- The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel.Gels (Basel, Switzerland) · 2023Article
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.
Funding
Abstract
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.
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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.