Structural Build-Up and Stability of Hybrid Monoglyceride-Triglyceride Oleogels.

Kato Rondou, Antonia Dewettinck, Koen Dewettinck, Filip Van Bockstaele

Abstract read

In one paragraph

Article in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Kato RondouFood Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.ORCID 0000-0002-7066-2902

Antonia DewettinckFood Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.

Koen DewettinckFood Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.ORCID 0000-0002-5984-932X

Filip Van BockstaeleFood Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.ORCID 0000-0001-6878-249X

Funding

Bijzonder Onderzoeksfonds UGent BOF/BAS/2022/101Bijzonder Onderzoeksfonds UGent BOF/STA/202009/049Fonds Wetenschappelijk Onderzoek Hercules Grant AUGE/17/29Vandemoortele Lipids NV n/a

6 · The paper itself

Abstract

Oleogelation is an alternative oil structuring route to formulate (semi-)solid fats with a reduced amount of saturated fats. Monoglycerides have been identified as effective gelators; however, their application potential can be limited due to challenges regarding mechanical strength and long-term stability. Therefore, the formulation of hybrid fat blends is a promising way to improve the functionality of oleogels. This research focuses on the interaction between mono- and triglycerides (MAGs and TAGs) in hybrid oleogels. A total gelator concentration of 10% (

Indexed as

fat crystallizationhybrid oleogelsmonoglyceridesphase contrast microscopyrheologyX-ray scattering

Identifiers

PMID39451303

DOI10.3390/gels10100650

PMCPMC11507350

What OpenQuestion holds

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LicenceCC BY

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Registered trials

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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.