ReviewFood chemistry: X2024
Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
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Who cites it
8 citing papers in PubMed.
- Multianalytical Characterization of Elderberry (Foods (Basel, Switzerland) · 2026Article
- Fabrication of soy protein - pea protein composite fibril/κ-carrageenan emulsion gels through thermal fibrillation for application as fat replacers in ice cream.Current research in food science · 2026Article
- Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production.Food chemistry: X · 2025Review
- Enzyme immobilization with plant-based polysaccharides through complex coacervation.Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2025Article
- Narrative Review of the Use of Hydrocolloids in Dermatology: Applications and Benefits.Journal of clinical medicine · 2025Review
- Crystallization Kinetics of Oleogels Prepared with Essential Oils from Thirteen Spices.Foods (Basel, Switzerland) · 2025Article
- Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study.Food science & nutrition · 2024Article
- Alginate Cryogels as a Template for the Preparation of Edible Oleogels.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What's more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.
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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.