Emulsion-Templated Oleogels from Citrus Fiber and Pumpkin Seed Oil By-Product as Palm Oil Substitutes in Chocolate Sauce.

Sumeyra Cimen, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Hatice Bekiroglu, Mustafa Tahsin Yilmaz, Osman Sagdic

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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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

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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.

2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Sumeyra CimenDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Türkiye.ORCID 0009-0003-7179-6421

Zeynep Hazal Tekin-CakmakDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Türkiye.ORCID 0000-0002-3369-3128

Salih KarasuDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Türkiye.

Hatice BekirogluDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Türkiye.ORCID 0000-0003-3328-1550

Mustafa Tahsin YilmazDepartment of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia.ORCID 0000-0002-5385-8858

Osman SagdicDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Türkiye.ORCID 0000-0002-2063-1462

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Oleogel-based fat systems were developed using citrus fiber (CF) and cold-pressed pumpkin seed oil by-product (PSB) through an emulsion-template approach and evaluated as palm oil substitutes in a model chocolate sauce system. Oleogels were prepared by varying CF (4-5%) and PSB (0-2%) concentrations and characterized in terms of rheological, textural, and sensory properties and oxidative stability. The emulsions exhibited predominant elastic behavior (G' > G″), with storage modulus (K') values increasing from 694.12 to 2242.54 Pas

Indexed as

citrus fiberemulsion-templated oleogelfat-structuring strategyfat substituteoxidative stabilitytexture profile analysis

Identifiers

PMID42450391

DOI10.3390/foods15132272

PMCPMC13361680

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