Evidence map›Paper›PMID 41431623›Full record

ArticleCurrent research in food science2025

Influence of the oil phase type and volume fraction on the properties of plant-based creams based on pea protein-pectin emulsion gels.

Yu Chen, Qingqing Cao, Pei Wang, Fusheng Chen, Lifen Zhang, Wenjun Wang

Abstract read
PubMed Full text at PMC Publisher
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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
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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

6 authors.

Yu ChenCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China.
Qingqing CaoCentral Reserve Grain Bozhou Direct Warehouse Co., Ltd, Bozhou, Anhui, 236800, China.
Pei WangZhejiang University Zhongyuan Institute, Zhengzhou, Henan, 450001, China.
Fusheng ChenCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China.
Lifen ZhangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China.
Wenjun WangCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pea protein-high methoxyl pectin (PP-HMP) emulsion gels were used to replace 20 % cocoa butter substitute for plant-based cream. This study investigated the effects of oil type and volume fraction on the properties of pre-whipping cream emulsions and the characteristics of a plant-based cream based on PP-HMP emulsion gels. Compared with the control, no significant differences were observed in the properties of the pre-whipping cream emulsion with lower oil volume fractions (20-30 %) of the PP-HMP emulsion gels. Plant-based cream containing PP-HMP emulsion gels with 20-30 % soybean or peanut oil exhibited comparable overrun, optimal whipping time, adhesiveness, and foam collapse rate to the control. Additionally, the hardness, bubble size, and distribution of whipped cream containing PP-HMP emulsion gels with 20 % soybean oil were not significantly different from those of the control. The fatty acid composition, density and viscosity of the oils in the PP-HMP emulsion gels were closely associated with the properties of the pre-whipping cream emulsions and the characteristics of the plant-based cream. These findings suggest that PP-HMP emulsion gels with 20-30 % soybean oil are viable alternatives for replacing 20 % hydrogenated oil in plant-based creams, providing a theoretical basis for the application of protein-polysaccharide emulsion gels in plant-based cream alternatives.

Indexed as

Emulsion gelOil phasePea proteinPectinPlant-based cream

Identifiers

PMID41431623
PMCPMC12718159

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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.