Evidence map›Paper›PMID 40034465›Full record

ArticleCurrent research in food science2025

Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics.

Elyse S Czapalay, Yasamin Soleimanian, Jarvis A Stobbs, Alejandro G Marangoni

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Polysaccharides fromFrontiers in pharmacology · 2026
    Review
  2. Review
  3. Chocolate Tempering: A Perspective.Crystal growth & design · 2025
    Review
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.

Elyse S CzapalayDept. Food Science, University of Guelph, Guelph, ON, N1G2W1, Canada.
Yasamin SoleimanianDept. Food Science, University of Guelph, Guelph, ON, N1G2W1, Canada.
Jarvis A StobbsDept. Food Science, University of Guelph, Guelph, ON, N1G2W1, Canada.
Alejandro G MarangoniDept. Food Science, University of Guelph, Guelph, ON, N1G2W1, Canada.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cellulosic scaffolds filled with oil were designed to replicate animal adipose tissues. Many plants are structured as polysaccharide-based cellular solids. They maintain their integrity after drying, can serve as a scaffold for incorporating fat, and do not lose integrity upon heating, thus resembling native adipose tissue. Carrots, broccoli, and asparagus were freeze-dried and subsequently filled with peanut oil, its glycerolysis product (GP), and the oleogel of this GP. Oleogel-filled scaffolds displayed high oil binding capacity (≥95%), and an oil loss resembling that of adipose tissue. In addition, the texture of oleogel-filled asparagus and broccoli tissue closely resembled that of beef and pork adipose tissues, respectively. Plant scaffolds closely emulated the temperature-dependent rheological behavior of adipose tissue. These new materials could significantly improve the quality of plant-based meat analogues, such as burgers and sausages, by preventing the thermal softening of the material upon cooking and excessive oil loss.

Indexed as

Adipose tissueFatHardnessMeat analoguesMeltingMimeticOil bindingScaffoldsSustainability

Identifiers

PMID40034465
PMCPMC11875195

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

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.