ArticleFood chemistry: X2026
Zein-based ternary complex stabilized oleogels for saturated fat reduction: fabrication, characterization, and application in chocolate spread.
Article in Food chemistry: X, 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
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Solid fats in chocolate spreads contribute high levels of saturated fatty acids, posing cardiovascular health concerns. This study developed zein/sodium caseinate/soybean soluble polysaccharide ternary nanoparticle-stabilized oleogels via emulsion templating to replace butter in chocolate spreads. Increasing nanoparticle concentration (2-6 wt%) reduced droplet size (100 → 0.4 μm) and enhanced oil-binding capacity (89.5 → 99.8%), attributed to β-crystalline domains, hydrogen bonding, and interfacial layers. Oleogels showed viscoelastic solid behavior with shear-thinning and thixotropic recovery (>50%). Spreads with ≤50% oleogel substitution exhibited comparable color (ΔE < 1.4) and texture to butter controls, while improving the ΣPUFA/ΣSFA ratio (0.89 vs. 0.41 in commercial spread). Findings demonstrate protein-based oleogels as feasible fat alternatives, though long-term stability and in vivo effects need validation.
Indexed as
Identifiers
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.