Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing.

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.

1. Development of Reduced-Fat and Cholesterol-Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes.Food science & nutrition · 2026
   Article
2. Development and characterization of high internal phase emulsions for lycopene encapsulation with safflower seed meal globulin modified via ultrasound, heating and pH-shifting.Ultrasonics sonochemistry · 2026
   Article
3. Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement.Foods (Basel, Switzerland) · 2025
   Article

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

Authors and funding

1 author.

Funding

No grant is acknowledged in the PubMed record.

Abstract