ReviewFood chemistry: X2025
Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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
6 citing papers in PubMed.
- Development and Characterization of Litchi Seed Polyphenol-Loaded Camellia Oil Oleogels Based on Citrus Pectin-Lecithin Emulsion Templates.Foods (Basel, Switzerland) · 2026Article
- Oleogels and Related Structured-Lipid Systems as Dual-Function Ingredients in Meat Products: Saturated Fat Replacement and Bioactive Delivery.Foods (Basel, Switzerland) · 2026Review
- Development and Optimization of Retinyl Palmitate-Loaded Oleogel and Nanoemulsion Designed with Potential for Microneedling Treatment.Pharmaceuticals (Basel, Switzerland) · 2026Article
- Structural Engineering of Edible Oleogels: From Molecular Assembly to Functional Food Applications.Gels (Basel, Switzerland) · 2026Review
- Article
- Construction and Textural Properties of Plant-Based Fat Analogues Based on a Soy Protein Isolate/Sodium Alginate Complex Coacervation System.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food products. The review revealed that oleogels present a promising opportunity to create healthier food products by enhancing their functional and nutritional profiles. Oleogels have become one of the most effective encapsulation and delivery systems for various bioactive molecules, including polyphenols, omega fatty acids, vitamins, essential amino acids, natural essential oils, and proteins. Oleogels showed an efficiency in protecting bioactive compounds from degradation within the digestive tract. They have successfully reformulated foods, such as bakery and meat products, with acceptable or even superior techno-functional and physicochemical properties. However, significant challenges remain in improving the processing, formulation, and oleogelation techniques. Further research is strongly recommended to address the reviewed limitations and expand the industrial applications.
Indexed as
Identifiers
What 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.