Evidence map›Paper›PMID 35645654›Full record

ArticleFood biophysics2022

Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters.

Shangwei Zhang, Xiaofei Xu, Jiguo Yang, Jie Ren

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

Article in Food biophysics, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
1.3field-weighted citation impact, top 21% 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

3 citing papers in PubMed, 10 citations in OpenAlex.

  1. Article
  2. Review
  3. 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

4 authors at 2 institutions in 1 country.

Shangwei ZhangSchool of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, 510641 China.
Xiaofei XuInnovation Center of Bioactive Molecule Development and Application, South China Institute of Collaborative Innovation, Dongguan, 221116 China.
Jiguo YangSchool of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, 510641 China.ORCID 0000-0002-7348-7767
Jie RenInnovation Center of Bioactive Molecule Development and Application, South China Institute of Collaborative Innovation, Dongguan, 221116 China.
South China Institute of Collaborative Innovation · CNSouth China University of Technology · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Polyglycerol fatty acid esters (PGFEs), a type of nonionic surfactants, have been widely used in food industry. However, the effects of the aliphatic chain lengths in PGFEs and the concentrations of PGFEs on digestive profiles in emulsion-based systems are poorly understood. The present study has investigated the physicochemical stability, lipolysis dynamics and curcumin bioaccessibility in the nanoemulsions stabilized by synthesized PGFEs with different aliphatic chains (C Supplementary Information: The online version contains supplementary material available at 10.1007/s11483-021-09681-z.

Indexed as

Curcumin bioaccessibilityIn vitro digestionLipolysis dynamicsNanoemulsionsPolyglycerol fatty acid esters

Identifiers

PMID35645654
PMCPMC9128773
OpenAlexW4281400967

What OpenQuestion holds

Textmetadata
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.