ReviewGels (Basel, Switzerland)2025
Tuning Nanostructure of Gels: From Structural and Functional Controls to Food Applications.
Review in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems.Comprehensive reviews in food science and food safety · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Various gels are integral for the food industry, providing unique textural and mechanical properties essential for the quality and functions of products. These properties are fundamentally governed by the gels' nanostructural organization. This review investigates the mechanisms of nanostructure formation in food gels, the methods for their characterization and control, and how precise tuning of these nanostructures enables targeted food applications. We examine the role of various building blocks, including biopolymers, lipids, and particles, and the gelation mechanisms leading to specific nanostructures. Advanced techniques (e.g., microscopy, scattering, spectroscopy, and rheology) are discussed for their insights into nano-/microstructures. Strategies for tuning nanostructures through chemical composition adjustments (e.g., concentration, pH, ionic strength) and physical processing controls (e.g., temperature, shear, ultrasound) are presented. Incorporating nanostructures like nanoparticles and nanofibers to enhance gel properties is also explored. The review links these nanostructures to key functional properties, including mechanical strength, water-holding capacity, optical characteristics, and bioactive delivery. By manipulating nanostructures, products can achieve tailored textures, improved stability, and controlled nutrient release. Applications enabled by nanostructure tuning include tailored sensory experiences, fat reduction, innovative food structures, and smart packaging solutions. Although significant progress has been made, precise structural control and a comprehensive understanding of complex nanoscale interactions in food gels remain challenging. This review underscores the importance of nanostructure tuning in food gels, highlighting its potential to drive future research that unlocks innovative, functional food products.
Indexed as
Identifiers
What Socratic 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 Socratic graph.