Enhanced emulsifying properties of corn starch nanoparticles modified with purple corn cob anthocyanins as a Pickering emulsion gel stabilizer.

Cheng Guo, Zhaofeng Liang, Weiping Jin, Guoyan Yang, Wenjing Huang, Jinling Li, Bin Li, Wangyang Shen

Abstract read

In one paragraph

Article in Current research in food science, 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.

Elucidating the astringency perception mechanism of protocatechuic acid, a key astringent component in black rice, based on polyphenol-salivary protein interaction.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.

Cheng GuoCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Zhaofeng LiangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Weiping JinCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Guoyan YangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Wenjing HuangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Jinling LiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Bin LiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.

Wangyang ShenCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The strong hydrophilicity of corn starch nanoparticles (CSNPs) limits their application as a Pickering emulsion gel stabilizer. In this study, CSNPs were modified with purple corn cob anthocyanins (PCCAs), a type of anthocyanin derived from processing waste. Fourier transform infrared spectroscopy and X-ray diffraction analyses confirmed that PCCAs were embedded in CSNPs via both hydrogen bonding and hydrophobic interactions. The three-phase contact angle increased from 51.77 ± 3.18° to 67.43 ± 1.08° after loading, suggesting the PCCA-modified CSNPs (PCCA-CSNPs) were more suitable than the CSNPs for stabilizing oil/water emulsion. The Pickering emulsion gel stabilized by PCCA-CSNPs (PCSPEGs) exhibited better storage stability than the Pickering emulsion gel stabilized by CSNPs (CSPEGs). A comparison of the rheological properties, creep-recovery properties, and interfacial properties between CSPEGs and PCSPEGs revealed that the combined effects of the more stable interfacial layer and the increased viscosity of the continuous phase of the emulsion gel contributed to the improved stability of PCSPEGs. Thus, PCCA-CSNPs represent a green, rapid, and economical hydrophobic modification method for CSNPs, and the stabilization mechanism of PCSPEGs was elucidated in this work.

Indexed as

Corn starchInterfacial microstructurePickering emulsion gelPurple corn cob anthocyaninsRheological propertiesStabilization mechanism

Identifiers

PMID41362426

DOI10.1016/j.crfs.2025.101252

PMCPMC12682142

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.