Synthetic Ligand-Coated Starch Magnetic Microbeads for Selective Extraction of Food Additive Silicon Dioxide from Commercial Processed Food.

Jun-Hee Lee, Sang-Mook You, Ke Luo, Ji-Su Ko, Ah-Hyun Jo, Young-Rok Kim

Open access · goldAbstract read

In one paragraph

Article in Nanomaterials (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

0.8field-weighted citation impact, top 33% of its field

1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed, 13 citations in OpenAlex.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors at 1 institution in 1 country.

Jun-Hee LeeDepartment of Food Science and Biotechnology, Institute of Life Sciences and Resources, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.

Sang-Mook YouDepartment of Food Science and Biotechnology, Institute of Life Sciences and Resources, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.

Ke LuoDepartment of Food Science and Biotechnology, Institute of Life Sciences and Resources, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.

Ji-Su KoDepartment of Food Science and Biotechnology, Institute of Life Sciences and Resources, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.

Ah-Hyun JoDepartment of Food Science and Biotechnology, Institute of Life Sciences and Resources, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.

Young-Rok KimDepartment of Food Science and Biotechnology, Institute of Life Sciences and Resources, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.ORCID 0000-0001-6448-6079

Kyung Hee University · KR

Funding

Ministry of Food and Drug Safety 20163MFDS018National Research Foundation of Korea NRF-2019R1A2C1002444

6 · The paper itself

Abstract

The amorphous form of silicon dioxide has long been regarded as a safe food additive (E551) that is widely used in commercially processed food as an anticaking agent. However, starting with titanium dioxide, there have been growing safety concerns regarding to the use of nanoscale silicon dioxide particles in food as food additives. The size, morphology, and chemical properties of inorganic food materials are important parameters to determine its potential toxicity. Therefore, an effective means of extracting an intact form of SiO

Indexed as

affinity ligandfood additivemagnetic separationnanoscalesilaffinsilicon dioxide

Identifiers

PMID33669702

DOI10.3390/nano11020532

PMCPMC7922398

OpenAlexW3132690767

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.