Evidence map›Paper›PMID 42266030›Full record

ArticleJournal of the science of food and agriculture2026

Tea polyphenol-soy lecithin-beeswax composite oleogelator for soybean oil oleogel: multiscale structural characterization and performance validation in bakery matrices.

Hui Yang, Junge Shang, Song Zhu, Dejian Huang, Yue Li

Abstract read
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In one paragraph

Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

5 authors.

Hui YangSchool of Food Science and Technology, Jiangnan University, Wuxi, China.
Junge ShangSchool of Food Science and Technology, Jiangnan University, Wuxi, China.
Song ZhuSchool of Food Science and Technology, Jiangnan University, Wuxi, China.ORCID https://orcid.org/0000-0003-4659-5399
Dejian HuangDepartment of Food Science and Technology, National University of Singapore, Singapore, Singapore.
Yue LiSchool of Food Science and Technology, Jiangnan University, Wuxi, China.ORCID https://orcid.org/0000-0001-5195-4742

Funding

111 project B0719028National Natural Science Foundation of China 21676122, 31871794
6 · The paper itself

Abstract

backgroundUnsaturated fatty acids based oleogels could present higher health benefits than shortening in baked goods, but poor oxidation stability limits their application. Regrettably, natural antioxidants, such as polyphenols, cannot be dispersed directly in grease-based systems. Herein, the composite gelator (TP-SL-B) was self-assembled by emulsifying with tea polyphenol (TP), soy lecithin (SL), and beeswax (B).

resultsProton (

conclusionThis study exhibits a strategy for preparing oxidation-resistant gelators containing natural hydrophilic antioxidants, which has the potential to reduce shortening use in bakery products by partially replacing it with TPO. © 2026 Society of Chemical Industry.

Indexed as

Glycine maxLecithinsOrganic ChemicalsPlant ExtractsPolyphenolsSoybean OilTeaWaxesAntioxidantsOxidation-ReductionRheologyAntioxidantsbeeswaxLecithinsoleogelsOrganic ChemicalsPlant ExtractsPolyphenolsSoybean OilTeaWaxesbiscuitscomposite gelatoroleogelshorteningtea polyphenol

Identifiers

PMID42266030
PMCPMC13543770

What OpenQuestion holds

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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.