ArticleFood chemistry: X2024
Investigating Baneh (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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.
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.
Who cites it
3 citing papers in PubMed.
- Preservation of Atlantic Salmon (Foods (Basel, Switzerland) · 2025Article
- Influence of oil phases on the digestibility and curcumin delivery properties of Pickering emulsions.Food chemistry: X · 2025Article
- Application ofFood science & nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this research was to investigate Baneh gum (BG) properties and prepare Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.5, and 0.7 % (w/w)). Average size of the particles was 948 nm, and the SEM images confirmed the presence of the particles. Surface and interfacial tension of the BG particles were 48.39 and 15.36 (mN/m), respectively. Contact angle of water- and oil-BG particles was 99° and 42.68°, respectively, which can stabilize oil-in-water emulsions. Increment of the Pickering particles concentration decreased the size of the emulsion droplets and increased the emulsion stability (p ≤ 0.05). The size of emulsion droplets was in the range of 1.65-1.76 μm and the highest zeta potential value was obtained by 0.7 % (w/w) BG particles (-30.02 mV). It can be concluded that increasing BG particles to 0.7 % resulted in creating the most stable emulsion.
Indexed as
Identifiers
What OpenQuestion holds
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.