Evidence map›Paper›PMID 41793799›Full record

ArticleUltrasonics sonochemistry2026

Effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet casein emulsions under low salt conditions.

Jie Luo, Miaolin Wang, Peiling Li, Yang Liu, Caiyun Wang, Chao Liang, Jing Zhang, Ying Zhang, Jian He, Ying Xu and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

11 authors.

Jie LuoCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; National Technology Innovation Center for Dairy, Hohhot, Inner Mongolia 010110, China. Electronic address: luojie@hunau.edu.cn.
Miaolin WangCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China. Electronic address: 736297062@qq.com.
Peiling LiCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China. Electronic address: 1049269119@qq.com.
Yang LiuCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China. Electronic address: 3254044833@qq.com.
Caiyun WangNational Technology Innovation Center for Dairy, Hohhot, Inner Mongolia 010110, China. Electronic address: wangcy@nctid.cn.
Chao LiangNational Technology Innovation Center for Dairy, Hohhot, Inner Mongolia 010110, China. Electronic address: liangchao@yili.com.
Jing ZhangInner Mongolia Yijiahao Cheese Co., Ltd., Hohhot 010110, China. Electronic address: zhangjing08@yili.com.
Ying ZhangInner Mongolia Yijiahao Cheese Co., Ltd., Hohhot 010110, China. Electronic address: zhangying07@yili.com.
Jian HeNational Technology Innovation Center for Dairy, Hohhot, Inner Mongolia 010110, China. Electronic address: hejian@nctid.cn.
Ying XuYili Yinuo Technology (Shanghai) Co., Ltd., Shanghai 201100, China. Electronic address: xuying01@yili.com.
Lei ZhouCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China. Electronic address: lei.zhou@hunau.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The physical instability of rennet casein emulsions in natural systems limits their applications in low-salt products. This study was designed to investigate the effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet casein emulsion under simulated milk ultrafiltrate conditions. Results showed that ultrasonic treatment at 500 W for 7 min can significantly improve the stability of a rennet casein-corn oil emulsion. Compared with rennet casein emulsions prepared by high-speed homogenization, the emulsions prepared by ultrasonics had a higher emulsifying activity index (0.17-1.00 m

Indexed as

CaseinsChymosinSodium ChlorideSonicationUltrasonic WavesCorn OilEmulsionsHydrophobic and Hydrophilic InteractionsViscosityCaseinsChymosinCorn OilEmulsionsSodium ChlorideEmulsionMilk productProtein propertiesUltrasonic

Identifiers

PMID41793799
PMCPMC12969730

What OpenQuestion holds

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LicenceCC BY-NC
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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.