ReviewFood science & nutrition2024
A comprehensive review: Impact of oleogel application on food texture and sensory properties.
Review in Food science & nutrition, 2024. 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.
- Rapeseed Oil-Based Collagen-Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver Pâté-Type Meat Systems.Foods (Basel, Switzerland) · 2026Article
- Synergistic effects of ultrasound and stirring on crystallization behavior of coconut oil: Physicochemical properties, crystallinity and potential mechanism.Food chemistry: X · 2026Article
- Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues.NPJ science of food · 2026Article
- Impact of Formulation on the Rheological, Textural, and Sensory Properties of Pistachio Spread.Foods (Basel, Switzerland) · 2025Article
- Food Gels: New Trends, Applications, and Challenges in the Food Industry.Gels (Basel, Switzerland) · 2025Article
- Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac Wax/Beeswax Blend as Oleogelant.Gels (Basel, Switzerland) · 2025Article
- Oleogels: Uses, Applications, and Potential in the Food Industry.Gels (Basel, Switzerland) · 2025Review
- The Mechanical Glass Transition Temperature Affords a Fundamental Quality Control in Condensed Gels for Innovative Application in Functional Foods and Nutraceuticals.Foods (Basel, Switzerland) · 2025Review
- A Preliminary Evaluation of the Comparative Efficacy of Gel-Based and Oil-Based CBD on Hematologic and Biochemical Responses in Dogs.Veterinary sciences · 2025Article
- Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels.Foods (Basel, Switzerland) · 2025Article
- A co-amorphous oleogelator of curcumin and piperine for olive oil as multifunctional food additives.Current research in food science · 2025Article
- Development of Schiff base-type oleogels using the emulsion template approach at different pH values: Comparative investigation of their structure and properties.Current research in food science · 2025Article
- Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.Foods (Basel, Switzerland) · 2024Article
- A comprehensive review: Impact of oleogel application on food texture and sensory properties.Food science & nutrition · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.
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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.