Evidence map›Paper›PMID 39253722›Full record

ArticleCurrent research in food science2024

Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order.

Xiaolu Pu, Shuaipeng Yu, Yue Cui, Ziqian Tong, Changyan Wang, Lin Wang, Junhua Han, Hong Zhu, Shijie Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 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. Encapsulation ofFoods (Basel, Switzerland) · 2025
    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

9 authors.

Xiaolu PuCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China.
Shuaipeng YuCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China.
Yue CuiCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China.
Ziqian TongCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China.
Changyan WangCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China.
Lin WangCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China.
Junhua HanCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China.
Hong ZhuCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China.
Shijie WangCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018 China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Two addition orders, i.e., the layer-by-layer (L) and mixed biopolymer (M) orders, were used to generate sodium caseinate - sugar beet pectin electrostatically stabilized o/w emulsions with 0.5% oil and varying sodium caseinate: sugar beet pectin ratios (3:1-1:3) at pH 4.5. Emulsion stability against environmental stresses (i.e., pH, salt addition, thermal treatment, storage and

Indexed as

Astaxanthin encapsulationInterface designLayer by layerMixed biopolymerProtein-polysaccharide electrostatic complex

Identifiers

PMID39253722
PMCPMC11381615

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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Registered trials

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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.