ArticleNPJ science of food2025
Effects of RBX oleogel and heat-moisture-treated rice flour in food matrices on digestibility and microbiota.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed.
- CaFoods (Basel, Switzerland) · 2026Article
- Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs.Foods (Basel, Switzerland) · 2025Article
- Oleogels: Uses, Applications, and Potential in the Food Industry.Gels (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Recently, oleogel and heat-moisture-treated (HMT) modified starch have gained much attention as a potential margarine replacement and a low-digestible starch, respectively. To date, most studies have investigated oleogel and HMT starch as individual components, while information regarding their physiological properties as a food matrix form is scarce. Here, we demonstrated that the HMT starch-oleogel food matrix exhibited the lowest plasma lipid and glucose levels, but high lipid and fecal excretion in mice, indicating that the food matrix possibly lowered lipid and carbohydrate digestibility. The resistant starch (RS) content was markedly decreased in the food matrix, suggesting other factors, such as lipid barriers and gel viscosity, in lowering the food-matrix digestibility. Roseburia, Adlercreutzia, and rc4-4 were enriched, while Bifidobacterium and Clostridium were reduced in the food matrix group. The present study provides insights into the in vivo physiological properties and the health benefits of oleogel and HMT starch in food matrix forms.
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Registered trials
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