Evidence map›Paper›PMID 39113734›Full record

ArticleFood chemistry: X2024

Effect of stigmasterol and polyglycerol polyricinoleate concentrations on the preparation and properties of rapeseed oil-based gel emulsions.

Wenjie Xie, Caili Tang, Yu Zhang, Wei Fan, Jingping Qin, Hang Xiao, Shiyin Guo, Zhonghai Tang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
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

2 citing papers in PubMed.

  1. Article
  2. 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

8 authors.

Wenjie XieCollege of Food Science and Technology, Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Hunan Agricultural University, Changsha 410128, China.
Caili TangCollege of Food Science and Technology, Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Hunan Agricultural University, Changsha 410128, China.
Yu ZhangCollege of Food Science and Technology, Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Hunan Agricultural University, Changsha 410128, China.
Wei FanCollege of Food Science and Technology, Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Hunan Agricultural University, Changsha 410128, China.
Jingping QinCollege of Food Science and Technology, Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Hunan Agricultural University, Changsha 410128, China.
Hang XiaoDepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Shiyin GuoCollege of Food Science and Technology, Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Hunan Agricultural University, Changsha 410128, China.
Zhonghai TangCollege of Food Science and Technology, Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Hunan Agricultural University, Changsha 410128, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Emulsion gels mimic the rheological properties of solid and semi-solid fats, offering a viable solution to replace conventional fats in low-fat food formulations. In this study, gel emulsions stabilized with stigmasterol (ST) and polyglycerol polyricinoleate (PGPR) complexes were prepared. Initially, we examined the effect of the ST/PGPR complex on the mechanism of gel emulsion stabilization. Our findings revealed that the gel emulsion formulated with 3% PGPR and ST exhibited a robust structure, effectively stabilizing the entire system and ensuring uniform distribution, and increasing ST concentration led to greater stability of the gel emulsion system. Stability assessments demonstrated that gel emulsions containing 3% PGPR and varying ST concentrations exhibited remarkable thermal stability and effectively delayed oil oxidation. These results underscore the high stability of gel emulsions stabilized with the ST/PGPR complex, highlighting their potential as a margarine substitute.

Indexed as

Gel emulsionNetwork structurePolyglycerol polyricinoleateRapeseed oilStigmasterol

Identifiers

PMID39113734
PMCPMC11304884

What OpenQuestion holds

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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.