Characterization of Rapeseed Oil Oleogels Produced by the Emulsion Template Method Using Hydroxypropyl Methylcellulose and the Drying Kinetics of the Emulsions.

Mario Lama, Amaya Franco-Uría, Ramón Moreira

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing 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

2 citing papers in PubMed.

Tailoring the Properties and Oxidative Stability ofFoods (Basel, Switzerland) · 2026
Article
Comparison of Oleogels Obtained by Emulsion Template Method Using Low Molecular Weight Hydroxypropyl Methylcellulose (HPMC) with Fish and Vegetable Oils.Gels (Basel, Switzerland) · 2026
Article

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

3 authors.

Mario LamaDepartment of Chemical Engineering, Universidade de Santiago de Compostela, rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain.

Amaya Franco-UríaDepartment of Chemical Engineering, Universidade de Santiago de Compostela, rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain.

Ramón MoreiraDepartment of Chemical Engineering, Universidade de Santiago de Compostela, rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain.ORCID 0000-0002-6388-0063

Funding

Xunta de Galicia ED431B 2024/18

6 · The paper itself

Abstract

Given health concerns, oleogels are promising substitutes for saturated fats in food products. An emulsion-templated method was used, employing rapeseed oil and hydroxypropyl methylcellulose (HPMC) as the structuring agent, to produce oleogels. Oil-in-water emulsions (50:50

Indexed as

binding capacitycanola oilcolourdrying modellingoxidationrheologytexture

Identifiers

PMID40870820

DOI10.3390/foods14162908

PMCPMC12385399

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.