ArticleFood chemistry: X2023
The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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.
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Who cites it
10 citing papers in PubMed, 21 citations in OpenAlex.
- pH-shifted walnut protein-bamboo shoot soluble dietary fiber complexes for structuring glucono-δ-lactone-acidified emulsion gels.Food chemistry: X · 2026Article
- Chitosan Mitigates Functional Deterioration of Myofibrillar Protein After Chlorogenic Acid-Induced Oxidation: Structure Restoration and Interfacial Regulation.Foods (Basel, Switzerland) · 2026Article
- Protein-Carbohydrate Interactions in Food Matrices and Their Effects on Food Quality.Foods (Basel, Switzerland) · 2026Review
- Impact of Glycosylated Fish Gelatin Emulsion Gels on the Gel Properties and Structural Characteristics of Surimi Gels.Foods (Basel, Switzerland) · 2026Article
- Article
- Exploration of Natural Protein-Polysaccharide-Polyphenol Ternary Complexes from Grape Pomace for Clean-Label Pickering Emulsions Through pH Adjustment.Foods (Basel, Switzerland) · 2026Article
- Hydrophilic composite nanoparticles of wheat gluten protein and carboxymethyl cellulose by pH cycle and its emulsification properties for loading curcumin.Food chemistry: X · 2025Article
- Eco-Friendly Polysaccharides as Moisture Retainers: Influence on Humic Acid Colloidal Stability in Model and Natural Systems.Molecules (Basel, Switzerland) · 2025Article
- Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios.Food chemistry: X · 2024Article
- Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Different sugars (glucose, GL; fructose, FR; hyaluronic acid, HA; cellulose, CE) were added to a myofibrillar protein (MP) emulsion (MP: 1.2 w/v%, sugar: 0.1% w/v) to study the effect of sugar structure on the physicochemical properties and stability of the MP emulsions. The emulsifying properties of MP-HA were significantly (
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Registered trials
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.