Evidence map›Paper›PMID 41630807›Full record

ArticleCurrent research in food science2026

Colloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats.

Ines Pynket, Frederik Janssen, Valérie Janssis, Lise Maeseele, Christophe M Courtin, Arno G B Wouters

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In one paragraph

Article in Current research in food science, 2026. 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.

  1. 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

6 authors.

Ines PynketLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Frederik JanssenLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Valérie JanssisLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Lise MaeseeleLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Christophe M CourtinLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Arno G B WoutersLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

There is a strong need for basic insights into the colloidal state of oat proteins as function of environmental conditions, and the relationship with functional properties. Relevant in this regard is the commonly applied industrial oat groat heat treatment ('kilning') which is here hypothesized to affect the colloidal and functional properties of oat protein isolates (OPIs). Here, we prepared OPIs from non-heat-treated (NHT) and industrially heat-treated (IHT, kilned) oats and investigated colloidal and emulsifying properties of OPI

Indexed as

Dispersion pHKilningOat protein colloidal stateOat protein emulsifying propertiesOatsProtein concentration

Identifiers

PMID41630807
PMCPMC12861304

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Registered trials

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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.