Evidence map›Paper›PMID 40027116›Full record

ArticleFood chemistry: X2025

Influence of oil phases on the digestibility and curcumin delivery properties of Pickering emulsions.

Qing Chen, Xin Di, Yuge Zhai, Quanzhi Zhao, Xiaoyan Song

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Preparing O/W/O Emulsion for Curcumin (International journal of molecular sciences · 2025
    Article
  3. 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

5 authors.

Qing ChenSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Xin DiCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Yuge ZhaiCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Quanzhi ZhaoInstitute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, Guizhou, China.
Xiaoyan SongSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Starch-based Pickering emulsions with four types of oil phases (coconut, corn, olive, and sunflower oils) were fabricated to compare their delivery properties for curcumin. The release rates of free fatty acids and the bioavailability of curcumin were investigated using an oral-gastric-intestinal

Indexed as

BioavailabilityCurcuminDigestionFatty acidsPickering emulsion

Identifiers

PMID40027116
PMCPMC11870223

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.