ReviewGels (Basel, Switzerland)2025
κ-Carrageenan and Its Synergistic Blends: Next-Generation Food Gels.
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 5 papers.
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
5 citing papers in PubMed.
- Rheological and Thermal Characterization of Kırkağaç Melon Seed Beverage Puddings Structured with Hydrocolloids.Gels (Basel, Switzerland) · 2026Article
- Interfacial-Bulk Synergistic Stabilization of Dual-Network Emulsion Gels by Protein-Polysaccharide Ternary Biopolymer System.Small (Weinheim an der Bergstrasse, Germany) · 2026Article
- C-Phycocyanin-Derived Peptide-Conjugated, Chemically Crosslinked Chitosan/Carrageenan Hydrogels for Myoblast Cultivation in Reduced Serum Conditions.Gels (Basel, Switzerland) · 2026Article
- Formulation and Analytical Characterization of Phenprocoumon-Loaded κ-Carrageenan Hydrogels for Controlled-Release Applications.Molecules (Basel, Switzerland) · 2026Article
- Adhesive κ-Carrageenan Hydrogels by Polyphenol Intervention.Biomimetics (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The growing demand for plant-based foods, together with environmental and ethical concerns associated with animal-derived ingredients, has intensified research into alternative gelling agents for the food industry. Within this framework, the review focuses on the use of vegetable hydrocolloids in dairy analogues, confectionery-type gels, and emerging 3D-printed food systems. Plant-based hydrocolloids have emerged as promising candidates to replace animal gelatin across diverse applications. This review highlights recent advances in the use of plant-based hydrocolloids, focusing on κ-carrageenan (κ-C) and its blends with other plant-based gums as functional gelling systems for food products. Particular attention is given to synergistic combinations of κ-C with other hydrocolloids (e.g., locust bean gum, konjac glucomannan, and starches) as strategies to modulate gel strength, stability, and sensory properties. The mechanical and sensory performance of these systems is critically examined. Key advantages of plant hydrocolloids are discussed, such as their versatility, compatibility with a range of ingredients, and gelation under varied conditions, along with their limitations, including difficulties in replicating gelatin's sensory profile, formulation challenges, and sensitivity to processing parameters. Finally, the review identifies future research directions and formulation strategies aimed at developing innovative plant-based gels that meet both the technological and sensory expectations of manufacturers and consumers in the food sector.
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.