ArticleFrontiers in nutrition2022
Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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
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Who cites it
2 citing papers in PubMed.
- Formulation and Stability Screening of Walnut Protein Concentrate-Whey Protein Isolate Stabilized Pickering Emulsions with Different Compounding Ratios: Capsanthin Loading, Multi-Condition Stability, and Application as a Butter Replacer in Spreadable Products.Foods (Basel, Switzerland) · 2026Article
- Topic: Continuous Enzymatic Peracids Synthesis in Pickering Emulsions: Influence of Nanoparticles Modification, Aqueous Phase Composition and Operational Parameters.Engineering in life sciences · 2026Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tea water-insoluble protein nanoparticles (TWIPNs) can be applied to stabilize Pickering emulsions. However, the effect of ionic strength (0-400 mmol/L) on the characteristics of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) including volume-averaged particle size (d
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Registered trials
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