Insoluble dietary fiber stabilized Pickering emulsions as novel food ingredients: Preparation, potential applications and future perspectives.

Yaomei Ma, Nan Zheng, Yue Wang, Hongyu Lei, Xinyu Zhen, Ruining Zhang, Tong Liu

Abstract readReview

In one paragraph

Review 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 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

Extrusion-modifiedFood chemistry: X · 2026
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.

Yaomei MaCollege of Food Science and Engineering, Changchun University, No.6543 Satellite Road,130022 Changchun, China.

Nan ZhengCollege of Food Science and Engineering, Changchun University, No.6543 Satellite Road,130022 Changchun, China.

Yue WangCollege of Food Science and Engineering, Changchun University, No.6543 Satellite Road,130022 Changchun, China.

Hongyu LeiCollege of Food Science and Engineering, Changchun University, No.6543 Satellite Road,130022 Changchun, China.

Xinyu ZhenCollege of Food Science and Engineering, Changchun University, No.6543 Satellite Road,130022 Changchun, China.

Ruining ZhangAgriculture College, Yanbian University, Yanbian 133002, China.

Tong LiuCollege of Food Science and Engineering, Changchun University, No.6543 Satellite Road,130022 Changchun, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pickering emulsions (PEs) are valued in the food industry for their biocompatibility and stability. Insoluble dietary fiber (IDF), a sustainable and low-toxicity stabilizer derived from agricultural by-products, has shown great potential for food applications. This paper reviews advancements in IDF extraction and its use in creating IDF-based PEs (IDF-PEs). Key applications in the food sector include food packaging, 3D printing, fat substitution, bioactive delivery, and food stabilization. IDF's natural stabilizing properties and environmentally friendly extraction from agricultural waste are emphasized. While challenges remain regarding the stability and safety of IDF-PEs in complex food systems, their versatility and broad application potential make them a promising area of research. This study provides insights into developing sustainable, multifunctional food ingredients, aiming to expand the use of IDF-PEs and contribute to global sustainability goals.

Indexed as

Food applicationFuture perspectiveInsoluble dietary Fiber Pickering emulsionStabilization mechanism

Identifiers

PMID40297661

DOI10.1016/j.fochx.2025.102458

PMCPMC12036031

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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.