Evidence map›Paper›PMID 34441645›Full record

ArticleFoods (Basel, Switzerland)2021

Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing.

Huanhuan Cui, Qihang Liu, David Julian McClements, Bin Li, Shilin Liu, Yan Li

Open access · goldAbstract read
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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
1.9field-weighted citation impact, top 15% 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

1 citing paper in PubMed, 16 citations in OpenAlex.

  1. 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

6 authors at 3 institutions in 2 countries.

Huanhuan CuiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Qihang LiuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
David Julian McClementsDepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USA.ORCID 0000-0002-9016-1291
Bin LiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Shilin LiuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Yan LiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.ORCID 0000-0002-2867-933X
Ministry of Education of the People's Republic of China · CNHuazhong Agricultural University · CNUniversity of Massachusetts Amherst · US

Funding

National Natural Science Foundation of China 31972976
6 · The paper itself

Abstract

Protein-stabilized emulsions tend to be susceptible to droplet aggregation in the presence of high ionic strengths or when exposed to acidic gastric conditions due to a reduction of the electrostatic repulsion between the protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into the oil phase improved the resistance of whey protein isolate (WPI)-stabilized emulsions against aggregation induced by NaCl, KCl and CaCl

Indexed as

emulsionsgastric digestionionic strengthstabilitywhey protein

Identifiers

PMID34441645
PMCPMC8394555
OpenAlexW3189365517

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.