Evidence map›Paper›PMID 41683102›Full record

ArticleFoods (Basel, Switzerland)2026

Effects of Nanoemulsions' Droplet Size and Natural Antioxidants' Hydrophilicity on Oxidative Stability and Mechanical Properties of Alginate Beads Filled with Linseed Oil Nanoemulsion.

Zahra Rahiminezhad, Sara Esteghlal, Mohammad Hadian, Gholam Reza Mesbahi, Mohammad-Taghi Golmakani, Seyed Mohammad Hashem Hosseini

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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.

Zahra RahiminezhadDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 84334-71946, Iran.
Sara EsteghlalDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 84334-71946, Iran.ORCID 0000-0002-5879-8030
Mohammad HadianDepartment of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran.
Gholam Reza MesbahiDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 84334-71946, Iran.
Mohammad-Taghi GolmakaniDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 84334-71946, Iran.ORCID 0000-0001-5173-1178
Seyed Mohammad Hashem HosseiniDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 84334-71946, Iran.ORCID 0000-0002-7684-7641

Funding

Shiraz University 96GCU4M194065
6 · The paper itself

Abstract

This study focused on fabricating linseed oil-in-water nanoemulsions (LON) at different pressures of 50 and 150 bar (named as LON50 and LON150, respectively) using a high-pressure homogenizer. Subsequently, these nanoemulsions were encapsulated in alginate hydrogel beads. It was observed that higher homogenizing pressure led to smaller droplet size (108.57 nm), harder beads (222.54 N), less LON release from the beads, and higher oxidation rate, as well as more reduction in α-linolenic acid content during the storage time. To increase the oxidative stability of LON

Indexed as

clove essential oildroplet sizehydrogel beadlinseed oiloxidationrosemary extract

Identifiers

PMID41683102
PMCPMC12897102

What OpenQuestion holds

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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.