ArticleNPJ science of food2026
Edible mayonnaise-like emulsion stabilized by rice bran protein fibril aggregation: effect of fibril aggregate structure.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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.
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.
Who cites it
1 citing paper in PubMed.
- Impact of Sustainable Manufacturing Processes on the Rheological and Microstructural Stability of Biopolymer-Stabilized Oil-in-Water Emulsions.Gels (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the impact of rice bran protein (RBP) fibril polymers (PFs) on the properties of mayonnaise-like emulsions. Using RBP with different structures during PFs formation, plant-based emulsions were prepared and evaluated for interfacial protein adsorption (AP%), water-holding capacity (WHC), rheological and textural properties, color, sensory quality, and storage stability. PFs-based emulsions had 11.29% and 16.8% higher AP% values and 43.73% and 107.64% higher WHC values than those of RBP emulsions and homemade mayonnaise, respectively. Texture analysis showed significant improvements in hardness, viscosity, cohesiveness, and springiness. After 30 days, peroxide values in PFs-emulsions were 25.13% lower than those in RBP emulsions and 33.57% lower than homemade mayonnaise; malondialdehyde content was 15.57% and 21.25% lower, respectively. The total viable count of PF aggregate emulsions was 21.51% lower than that of RBP emulsions. These findings highlight the enhanced stability of PFs-based mayonnaise-like emulsions.
Identifiers
What OpenQuestion holds
Registered trials
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.