Evidence map›Paper›PMID 39352068›Full record

ArticleLangmuir : the ACS journal of surfaces and colloids2024

Bulk and Interfacial Behavior of Potato Protein-Based Microgels.

Daisy Z Akgonullu, Nicholas M O'Hagan, Brent S Murray, Simon D Connell, Yuan Fang, Bruce R Linter, Anwesha Sarkar

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Langmuir : the ACS journal of surfaces and colloids, 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. Review
  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

7 authors.

Daisy Z AkgonulluFood Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
Nicholas M O'HaganFood Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
Brent S MurrayFood Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
Simon D ConnellMolecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, U.K.ORCID 0000-0003-2500-5724
Yuan FangPepsiCo, Valhalla, New York, New York 10595, United States.
Bruce R LinterPepsiCo International Ltd., Leicester LE4 1ET, U.K.
Anwesha SarkarFood Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.ORCID 0000-0003-1742-2122

Funding

Wellcome Trust
6 · The paper itself

Abstract

This study aims to understand the bulk and interfacial performance of potato protein microgels. Potato protein (PoP) was used to produce microgels of submicrometer diameter via a top-down approach of thermal cross-linking followed by high-shear homogenization of the bulk gel. Bulk "parent" gels were formed at protein concentrations [PoP] = 5-18 wt %, which subsequently varied in their bulk shear elastic modulus (

Indexed as

MicrogelsPlant ProteinsSolanum tuberosumAdsorptionGelsParticle SizeRheologySurface PropertiesGelsMicrogelsPlant Proteins

Identifiers

PMID39352068
PMCPMC11483775

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

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.