Evidence map›Paper›PMID 41551808›Full record

ArticleFood chemistry: X2026

Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream.

Xuerui Li, Kai Zheng, Xinyi Wu, Zhiyan Zhu, Zhenghang Xu, Zhaoxiang Hou, Lufeng Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. 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.

  1. Article
  2. 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

7 authors.

Xuerui LiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Kai ZhengCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Xinyi WuAgro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.
Zhiyan ZhuAgro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.
Zhenghang XuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Zhaoxiang HouAgro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.
Lufeng WangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study explores pomelo fiber-based oil-in-water Pickering emulsion gels as fat mimetics in light cream. The gels, formulated with pomelo fiber, amylopectin, sodium starch octenyl succinate, and walnut oil, were characterized for their properties and evaluated in ice cream. Results showed that pomelo fiber significantly enhanced the rheological properties and stability of the emulsion gel, exhibiting superior modulus characteristics compared to those of light cream. Starch and water formed a soft, flowable matrix, whereas the fiber provided mechanical support and facilitated oil absorption. At 0.5 wt%, it reduced ice cream thermal conductivity, improving melt resistance during consumption without compromising processing, while also enhancing texture and mouthfeel and effectively lowering caloric content. Additionally, this substitution strategy reduced raw material costs by approximately 30 %. Overall, this study demonstrates the promising potential of Pickering emulsion gels based on pomelo fiber for applications in low-fat frozen desserts.

Indexed as

Fat mimeticIce creamPickering emulsion gelPomelo fiber

Identifiers

PMID41551808
PMCPMC12807822

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.