ReviewFood chemistry: X2025
Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.
Review in Food chemistry: X, 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.
- Gel-Based 3D Food Printing for Dysphagia Management: Advances in Personalized Nutrition, Texture Control, and Clinical Translation.Gels (Basel, Switzerland) · 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
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dietary fat significantly contributes to the sensory properties of food. However, its excessive intake is strongly associated with obesity and related metabolic disorders. In response, protein-polysaccharide composites have emerged as promising fat mimetics capable of replicating the structural and sensory attributes of dietary fats. This review systematically elaborates a theoretical framework centered on multi-scale structural design, which integrates molecular interactions (covalent and non-covalent) with macro-scale fabrication strategies, such as micro/nano particles, hydrogels, oleogels, and emulsion gels, to tailor the physicochemical and sensory properties of fat substitutes. We emphasize that the rational manipulation of protein-polysaccharide interactions enables the mimicry of fat-related functionalities, including lubrication, texture, and flavor release. Although these systems show great potential in retaining desirable sensory characteristics, further validation in model food systems remains essential. Overall, this review offers a scientific roadmap for the development and application of protein-polysaccharide-based fat substitutes across diverse food matrices.
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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 Socratic graph.