Evidence map›Paper›PMID 36496731›Full record

ArticleFoods (Basel, Switzerland)2022

Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior.

Qun Zhang, Yan Shi, Zongcai Tu, Yueming Hu, Chengyan He

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

Article in Foods (Basel, Switzerland), 2022. 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
1.5field-weighted citation impact, top 18% 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, 11 citations in OpenAlex.

  1. Article
  2. Review
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 1 institution in 1 country.

Qun ZhangState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Yan ShiState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.ORCID 0000-0003-1451-0194
Zongcai TuState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Yueming HuState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Chengyan HeState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Nanchang University · CN

Funding

Innovation Special Graduate Foundation of Jiangxi Province of China YC2021-S114National Natural Science Foundation of China 31960479
6 · The paper itself

Abstract

The effects of different emulsifiers, such as soy protein isolate-sucrose ester (SPI-SE) and whey protein isolate-sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the two emulsifying systems was analyzed. The results of the adsorption kinetics show that SE can decrease the interfacial tension, particle size and zeta potential of the emulsions. The results of the interfacial protein concentration show that SE could competitively replace the protein at the oil-water interface and change the strength of the interfacial film. The results of the viscoelastic properties show that the emulsion structure of the two emulsion systems results in the maximum value when the concentration of SE is 0.75% (

Indexed as

emulsion propertiesoil microcapsuleproteinrheological propertiessucrose ester

Identifiers

PMID36496731
PMCPMC9735479
OpenAlexW4311281435

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.