ReviewGels (Basel, Switzerland)2025
Techno-Functional Properties and Applications of Inulin in Food Systems.
Review in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
17 citing papers in PubMed.
- Dietary intervention through bacterial-derived butyrate elicits anti-tumor activity and increases anti-PD-1 response.Gut microbes · 2026Article
- The Invisible Balance: How Prebiotics and Probiotics Can Support Fish Health and Development.Life (Basel, Switzerland) · 2026Review
- Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality.Foods (Basel, Switzerland) · 2026Review
- Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.Foods (Basel, Switzerland) · 2026Review
- Microbial Inulinases: Characterization, Properties, and Potential Contribution to Metabolic and Nutritional Health.Molecules (Basel, Switzerland) · 2026Review
- Article
- Fabrication of Sodium Alginate/Inulin Synbiotic Beads for Protection and Delivery ofGels (Basel, Switzerland) · 2026Article
- Synergistic Interactions Between Inulin-Type Fructans and Plant Polyphenols: Implications for Antioxidant Activity, Bioavailability, and Functional Food Development.Antioxidants (Basel, Switzerland) · 2026Review
- Integrated mineral fertilizer and vermicompost effects on soil health and inulin of Jerusalem artichoke genotypes under a tropical savanna climate.BMC plant biology · 2026Article
- Caffeic Acid Release from Inulin Caffeate: A Comparative Study with Spray-Dried Inulin Microparticles Under Gastrointestinal Digestion.Antioxidants (Basel, Switzerland) · 2026Article
- Functional Reduced-Fat Mozzarella Cheese from "Essential Oil-Fed" Milk and Inulin Fortification.Foods (Basel, Switzerland) · 2026Article
- Protective effects of watercress (Nasturtium officinale) leaf methanolic extract against dextran sodium sulfate induced colon inflammation in rats.Inflammopharmacology · 2026Article
- From Cell Walls to Food Products: Health Benefits, Functional Properties and Future Challenges of Yeast β-Glucans.Nutrients · 2026Review
- Phytochemical Composition and Mechanistic Pharmacology of Jerusalem Artichoke (Current issues in molecular biology · 2026Review
- The Effect of Fructooligosaccharide and Inulin Addition on the Functional, Mechanical, and Structural Properties of Cooked Japonica Rice.Gels (Basel, Switzerland) · 2026Article
- Endophytic bacteria and fungi as a source of polysaccharides: production and characterization techniques.Frontiers in microbiology · 2026Review
- Gut microbiota-derived metabolites in cardiovascular disease: mechanisms, disease-specific roles, and translational opportunities.Frontiers in cardiovascular medicine · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Inulin, a type of fructan primarily extracted from chicory, Jerusalem artichoke, and dahlia, is a prebiotic dietary fiber increasingly valued for its multifunctional roles in food systems. Beyond its well-established nutritional benefits linked to gut microbiota modulation and metabolic health, inulin also provides unique techno-functional properties that make it a versatile structuring ingredient. This review emphasizes inulin's ability to form gel-like networks and emulsion gels, examining the mechanisms of gelation and the influence of chain length, degree of polymerization, and processing conditions on gel stability and performance. Inulin-based gels act as effective fat replacers, texture modifiers, and carriers of bioactive compounds, supporting the reformulation of foods with reduced fat and sugar while maintaining desirable texture and sensory quality. Applications span a wide range of food systems, including dairy, meat, bakery, confectionery, plant-based, and gluten-free products, where inulin contributes to enhanced structure, stability, and palatability. Furthermore, the potential to obtain inulin from agro-industrial by-products strengthens its role in sustainable food design within a circular economy framework. By integrating nutritional, structural, and technological functionalities, inulin and inulin-based gels emerge as promising tools for the development of innovative and health-oriented food products.
Indexed as
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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.