Evidence map›Paper›PMID 40831968›Full record

ArticleFood chemistry: X2025

Study on the effects of different melting processes on the quality and oxidative stability of milk powder oil raw materials.

Wen Tu, Longyu Wan, Jiaxin Zhang, Huabing Wang, Yadong Huang, Xu Wang, Jian He, Wei Zhang, Qianyu Zhao, Feng Zhao and 1 more

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. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

11 authors.

Wen TuKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Longyu WanKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Jiaxin ZhangKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Huabing WangKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Yadong HuangNational Technology Innovation Center for Dairy, Huhehaote 010000, China.
Xu WangNational Technology Innovation Center for Dairy, Huhehaote 010000, China.
Jian HeNational Technology Innovation Center for Dairy, Huhehaote 010000, China.
Wei ZhangKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Qianyu ZhaoKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Feng ZhaoKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Yujun JiangKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Infant formula milk powder processing technology is complex; the melting treatment of milk powder oil raw materials is also crucial to its quality. It was experimentally concluded that oil needs 29 h, 24 h, 20 h, and 18 h to be completely oiled at 50 °C, 60 °C, 70 °C, and 80 °C, respectively. To investigate the effects of these four processes on oil quality, oxidative stability, and flavor. The acid value of the oil increased by only 3.3 % after 29 h of treatment at 50 °C. Under these conditions, the treated oil showed the lowest free radical peak intensity and longest oxidation induction period. However, oil deterioration was higher at 70 °C for 20 h and 80 °C for 18 h. These results demonstrate that the oil undergoes minimal deterioration at lower temperatures, exhibiting negligible differences from its initial state.

Indexed as

Antioxidant capacityMelting processesOilOxidative stabilityVolatile flavor substance

Identifiers

PMID40831968
PMCPMC12359273

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.