Enhancing Stability of Vitamin-Fortified Protein Beverages: Optimization of Stabilizer Type and Concentration and Screening of Natural Antioxidant Combinations.

Jiaxin Li, Sumei Ru, Linru Zhu, Yingshuang Lu, Junping Wang, Yan Zhang, Lu Dong, Shuo Wang

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

8 authors.

Jiaxin LiState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Sumei RuState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Linru ZhuState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Yingshuang LuTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.

Junping WangState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Yan ZhangTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.

Lu DongState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

Shuo WangTianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.

Funding

CIFST-Mengniu Foundation for Nutrition & Health Technologies (for young scholars) No.2023-M01

6 · The paper itself

Abstract

This study optimized stabilizer type and concentration, and screened natural antioxidant combinations to enhance the stability of a protein beverage fortified with vitamins A, D

Indexed as

emulsion stabilitymicrocrystalline cellulosenatural antioxidantsprotein beveragevitamin fortification

Identifiers

PMID42073281

DOI10.3390/foods15081392

PMCPMC13115436

What OpenQuestion holds

Textmetadata

LicenceCC BY

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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.