ReviewPlant foods for human nutrition (Dordrecht, Netherlands)2024
Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products.
Review in Plant foods for human nutrition (Dordrecht, Netherlands), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Interfacial engineering of rice bran wax-lard oleogels by polyglycerol fatty acid esters: Polymerization degree-dependent modulation of β'-crystal networks and bread quality.Journal of the science of food and agriculture · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumers have become more conscious of their diet, resulting in an increased demand for low-calorie and nutrient-rich food. Therefore, finding alternative ways to develop food products with improved nutritional values has become necessary without compromising the textural and sensorial properties. In the last few years, emulsion gels have gained much popularity for oil structuring, delivery of bioactive compounds, and development of nutritious food products. Protein-stabilized emulsion hydrogels have the most significant potential to be utilized in the food industry as they contain natural ingredients that help with clean label tags. Different gelation methods can be used to fabricate emulsion gels depending on the requirements of end products. Emulsion hydrogels' rheological, textural, mechanical, and structural properties can be modified by altering their composition, oil concentration, gelation method, and gelling environment, such as pH, temperature, etc. This review addresses using protein-based emulsion gels to develop novel food products with reduced-calorie and nutrition-rich content.
Indexed as
Identifiers
39136829What 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.