Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with

Liu Yang, Xinyu Zhang, Ning Ma, Wenwen Chen, Xue Ding, Zhipeng Jiang, Rui Xiao, Hongyuan Zhang

Abstract read

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 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.

Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture.Current research in food science · 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

8 authors.

Liu YangFood Science and Engineering College at Changchun University, located in Changchun, 130022, China.

Xinyu ZhangFood Science and Engineering College at Changchun University, located in Changchun, 130022, China.

Ning MaFood Science and Engineering College at Changchun University, located in Changchun, 130022, China.

Wenwen ChenFood Science and Engineering College at Changchun University, located in Changchun, 130022, China.

Xue DingFood Science and Engineering College at Changchun University, located in Changchun, 130022, China.

Zhipeng JiangFood Science and Engineering College at Changchun University, located in Changchun, 130022, China.

Rui XiaoFood Science and Engineering College at Changchun University, located in Changchun, 130022, China.

Hongyuan ZhangKey Laboratory for Clean Energy in Western Jilin, Chemistry College, Baicheng Normal University, Baicheng 137000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fermented sausages exhibit extended shelf life and high nutritional value. However, their animal fat content-characterized by high saturated fatty acids and low polyunsaturated fatty acids-may contribute to obesity-related disorders. Furthermore, lipids and proteins in meat products are highly susceptible to oxidative rancidity during storage due to factors such as light, oxygen, and temperature, adversely affecting sausage quality. Therefore, in this study, sodium caseinate‑sodium alginate (NaCN-Alg) W/O/W emulsion gel was prepared using proanthocyanidins from

Indexed as

Black fruit adeno-ribbon rowan proanthocyanidinsEmulsion gelFat replacementFermented sausageSodium alginateSodium caseinate

Identifiers

PMID40612769

DOI10.1016/j.fochx.2025.102680

PMCPMC12221835

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC-ND

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.