ArticleFoods (Basel, Switzerland)2023
Stabilization of High Internal Phase Oil-in-Water Emulsions Using "Whole"
Jinjin Li, Xiaoming Guo, Zhengqi Liu, Zhihua Yang, Chunqing Ai, Shuang Song, Beiwei Zhu
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
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 registryThe 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 literatureWho cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
7 authors.
Jinjin LiShenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
Xiaoming GuoShenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.ORCID 0000-0002-8661-2782 Zhengqi LiuShenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
Zhihua YangShenzhen Institute of Standards and Technology, Shenzhen 518033, China.
Chunqing AiNational & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, China.
Shuang SongNational & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, China.ORCID 0000-0001-9718-8254 Beiwei ZhuShenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
Funding
Guangdong Natural Science Foundation 208116304096National Natural Science Foundation of China 3227160249Shenzhen Science and Technology Program ZDSYS20220117155800001
6 · The paper itselfAbstract
Indexed as
emulsifying propertiesGracilaria lemaneiformishigh internal phase emulsion
Identifiers
PMID37761173
PMCPMC10527730
What OpenQuestion holds
Textmetadata
LicenceCC BY
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