Evidence map›Paper›PMID 36981213›Full record

ArticleFoods (Basel, Switzerland)2023

Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface.

Zhihui Gao, Zhongyan Ji, Leixi Wang, Qianchun Deng, Siew Young Quek, Liang Liu, Xuyan Dong

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

Article in Foods (Basel, Switzerland), 2023. 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 22% 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, 9 citations in OpenAlex.

  1. Review
  2. Article
  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

7 authors at 3 institutions in 2 countries.

Zhihui GaoCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Zhongyan JiCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Leixi WangCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Qianchun DengOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
Siew Young QuekSchool of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand.ORCID 0000-0001-5244-9895
Liang LiuCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Xuyan DongCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.ORCID 0000-0003-0009-2200
Qingdao Agricultural University · CNChinese Academy of Agricultural Sciences · CNUniversity of Auckland · NZ

Funding

Natural Science Foundation of Shandong Province No ZR2022MC172 and ZR2020MC206Scientific Research Foundation for High-Level Talents of Qingdao Agricultural University No 663/1120085 and 663/1120084
6 · The paper itself

Abstract

The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application in functional emulsified foods. In this study, the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions was investigated, focusing on the relationship between sesamol-WPI interactions and interfacial behavior. The results relating to particle size, zeta-potential, microstructure, and appearance showed that 0.09% (

Indexed as

fish oilinterfaceO/W emulsionoxidationsesamol

Identifiers

PMID36981213
PMCPMC10048168
OpenAlexW4327943841

What OpenQuestion holds

Textfull text, public
LicenceCC BY
measurements read62
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.