Evidence map›Paper›PMID 42006643›Full record

ArticleFood chemistry: X2026

Utilization of tea polyphenol and cellulose to improve water-soluble porcine liver protein based high internal phase Pickering emulsions stability: interfacial stability and oxidation inhibition.

Yuqian Guan, Yang Wang, Ning Liu, Ying Chen, Cinan Li, Chaoyue Yang, Lihua Shang, Yuanyuan Liu, Qiujin Zhu, Ying Zhou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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

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0citing papers in PubMed
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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

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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

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5 · Who and what money

Authors and funding

10 authors.

Yuqian GuanGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Yang WangGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Ning LiuGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Ying ChenGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Cinan LiGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Chaoyue YangGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Lihua ShangGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Yuanyuan LiuGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Qiujin ZhuGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Ying ZhouGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Water-soluble porcine liver protein (WSLP) shows promise for food applications but is limited by its poor emulsifying stability. This study developed high internal phase Pickering emulsions (HIPPEs) stabilized by a combination of tea polyphenols (TPs), polyquaternium-10 (PQ-10), and WSLP. The incorporation of TPs and PQ-10 collectively enhanced the interfacial wettability of WSLP and promoted structural reorganization, resulting a dense, stable interfacial layer. The resulting emulsions exhibited uniform microstructure, superior viscoelasticity, and prolonged storage stability. Notably, HIPPEs containing 2% PQ-10 achieved the smallest droplet size (33.49 ± 0.95 μm), highest viscosity, and optimal antioxidant activity, with significant reductions in POV and TBARS values (

Indexed as

Emulsion stabilityInterfacial structureOxidative stabilityPolyquaternium-10Tea polyphenolsWater-soluble porcine liver protein

Identifiers

PMID42006643
PMCPMC13091135

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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.