ArticleCurrent research in food science2026
Quantitative liquid-state
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oleogelators are compounds able to gel edible oils at concentrations of a few weight percent. They are widely studied as texturing agents for edible oils, and the resulting oleogels are considered healthier alternatives to solid fats. Understanding the phase behavior of gelator/oil, systems and mapping their
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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.