Evidence map›Paper›PMID 33921331›Full record

ArticleFoods (Basel, Switzerland)2021

Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization.

Myeongsu Jo, Min Jea Chang, Kelvin K T Goh, Choongjin Ban, Young Jin Choi

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
2.2field-weighted citation impact, top 13% 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

2 citing papers in PubMed, 20 citations in OpenAlex.

  1. Article
  2. Article
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

5 authors at 3 institutions in 2 countries.

Myeongsu JoDepartment of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
Min Jea ChangDongsuh Foods Corporation, Incheon 21314, Korea.
Kelvin K T GohSchool of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
Choongjin BanDepartment of Environmental Horticulture, University of Seoul, Seoul 02504, Korea.ORCID 0000-0003-2923-7039
Young Jin ChoiDepartment of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
Seoul National University · KRMassey University · NZUniversity of Seoul · KR

Funding

National Research Foundation of Korea NRF-2016R1D1A1B03936106National Research Foundation of Korea NRF-2019R1A6A3A13090082National Research Foundation of Korea NRF-2020R1A6A3A03037247
6 · The paper itself

Abstract

We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05-0.20) and OSA-PGS concentration (3-10%

Indexed as

emulsion-filled gelsmicrostructureoctenyl succinic anhydride-modified and pregelatinized maize starchrheological propertystorage stability

Identifiers

PMID33921331
PMCPMC8069085
OpenAlexW3156560749

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.