ArticleFrontiers in nutrition2025
Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed.
- Fabrication and Characterization ofFoods (Basel, Switzerland) · 2026Article
- Pickering Emulsion Stabilized byFoods (Basel, Switzerland) · 2026Article
- Construction and characterization of food-grade pickering high internal phase emulsions co-stabilized by β-cyclodextrin and konjac gum.Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
This study utilized immature peach powder (IPP) as a stabilizer to construct a food-grade Pickering emulsion gel system. The effects of IPP concentration (w) and oil phase volume fraction (ϕ) on its structure and properties were investigated, with subsequent application as a butter substitute in cake production. Results indicated that IPP exhibited diverse morphologies and broad size distribution (5-96 μm), with a three-phase contact angle of 75.62° ± 1.27°, demonstrating potential for stabilizing Pickering emulsions. The O/W-type Pickering emulsion gels with
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