ArticleGels (Basel, Switzerland)2026
Effects of a Low-Molecular-Weight Gelator in Vegetable, Mineral Oil and Cocoa Butter: A Comparative Rheological Study.
Article in Gels (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.
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
The demand for eco-friendly viscosity modifiers in food, cosmetics, and lubricants has increased, promoting the development of high-performance, sustainable materials. Low-molecular-weight gelators (LMWGs) are promising candidates, though their behavior in complex systems remains underexplored. In this study, a novel alkylamido isophthalic acid-based LMWG (AIPA-gallic acid) was synthesized. Its performance was evaluated in vegetable oil, mineral oil, and cocoa butter using rheological measurements across varying concentrations and temperatures, with all dynamic rheological measurements conducted in the viscoelastic region. Cacao butter is solid at 15 °C, so the flow curve that can be obtained at this temperature should show high values not comparable with the other liquid oils. No slippage phenomenon was observed. Using a step-rate protocol before acquiring the flow curves, no time-dependent behavior (thixotropy) was observed. Frequency and flow sweep tests were used to assess viscoelastic properties, interaction strength, and coordination number. Results revealed that incorporating AIPA-gallic acid at 4 wt% increased the viscosity by 74 times (at 25 °C) in mineral oil, compared to an increase of about four orders of magnitude in vegetable oil. This suggests the formation of intermolecular interactions that lead to an increased momentum transport process, which is significantly higher in vegetable oil. In contrast, cocoa butter exhibited minimal rheological changes, suggesting that no gelation occurred. Analysis using the weak gel model confirmed that viscosity enhancement arises from a structured network in mineral and vegetable oils, but not in cocoa butter. Temperature-dependent variations in structural parameters further highlight the role of molecular interactions between the gelator and the oil matrix.
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.