Evidence map›Paper›PMID 42073251›Full record

ArticleFoods (Basel, Switzerland)2026

The Physicochemical Properties of TEMPO-Mediated Oxidized Xanthan Gum and Their Contribution to the Stability of Acidified Milk Drinks.

Jun Liu, Yonggang Zhang, Yanmin Zhang, Wei Wang, Yang Liu, Yusen Wu, Jiajie Luo, Siduo Zhou, Xueqian Dong

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

9 authors.

Jun LiuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Yonggang ZhangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Yanmin ZhangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Wei WangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Yang LiuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.ORCID 0000-0002-6974-5460

Yusen WuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Jiajie LuoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Siduo ZhouShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Xueqian DongShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Funding

Major Innovation Pilot Project of Integration of Science, Education and Industry of Qilu University of Technology (Shandong Academy of Science) 2024ZDZX05Shandong Provincial Natural Science Foundation ZR2023QC124

6 · The paper itself

Abstract

Acidified milk drinks (AMDs) are susceptible to protein aggregation and phase separation during production and storage, and xanthan gum (XG) is limited in application due to poor compatibility with milk proteins under acidic conditions. This study sought to improve the stabilizing performance of XG in AMDs through TEMPO-mediated oxidation. A series of oxidized xanthan gum (OXG) with different oxidation degrees were prepared by the TEMPO/NaClO/NaBr system, whose physicochemical properties were characterized, and the stabilizing effect and mechanism in AMDs were investigated. The results showed that high-degree OXG significantly improved the stability of AMDs, with the centrifugal sedimentation rate reduced from 8.93% to 2.22% and the zeta potential decreased from -32.6 mV to -37.9 mV, achieving a stabilizing effect comparable to that of sodium carboxymethyl cellulose (CMC). OXG could form uniform protein-polysaccharide aggregates with milk proteins, which may help inhibit phase separation. This study confirms that TEMPO oxidation can directionally regulate the structure and physicochemical properties of XG, enhancing its stabilizing effect in AMDs, which provides a new technical approach and theoretical basis for polysaccharide modification and the stabilization of acidic protein drinks.

Indexed as

acidic milk beverageTEMPO oxidationxanthan gum

Identifiers

PMID42073251

DOI10.3390/foods15081363

PMCPMC13115019

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.