Synergistic Modulation of Cookie Quality, Sensory Profile, and In Vitro Starch Digestibility by Nannochloropsis Microalgae Incorporation into a Corn Oil-Based Emulsion Gel System.

Shouqing Zhang, Wenchao Li, Kaiyue Liu, Zonghai Huang, Xinyi He, Hang Li, Jun Sun

Abstract read

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. 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

7 authors.

Shouqing ZhangInstitute for Advanced Marine Research, China University of Geosciences, Guangzhou 511462, China.

Wenchao LiSchool of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China.

Kaiyue LiuSchool of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China.

Zonghai HuangSchool of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China.

Xinyi HeSchool of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China.

Hang LiSchool of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China.

Jun SunInstitute for Advanced Marine Research, China University of Geosciences, Guangzhou 511462, China.ORCID 0000-0001-7369-7871

Funding

The Open Project Program of Key Laboratory of Marine Resource Chemistry and Food Technology (TUST), Ministry of Education EMTUST-25-04The Tianjin Science and Technology Plan Project 25YFKFYS00040

6 · The paper itself

Abstract

To change the saturated fatty acid composition of traditional cookies and enhance their functionality, corn oil-based emulsion gels were innovatively used as a substitute for butter. The study also investigated the impact of adding powder on the overall quality of cookies. Under optimal conditions comprising a 6:4 oil-to-water ratio, 3% gelatin concentration, and 0.1% grape seed polyphenol concentration, the prepared emulsion gel achieved an oil retention rate of 84.5%. Following the incorporation of the emulsion gel, the sensory score of the composite sample WZ significantly increased. The texture became softer, and a greenish-brown color, more acceptable to consumers, was developed. In vitro digestion analysis further revealed that the combined incorporation of

Indexed as

emulsion gelgrape seed polyphenolsin vitro digestionNannochloropsis gaditana cookiesquality characteristics

Identifiers

PMID41976443

DOI10.3390/foods15071149

PMCPMC13073217

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.