Evidence map›Paper›PMID 42088280›Full record

ArticleFood chemistry: X2026

Development of DHA artificial lipid droplets mimicking milk fat globules and the thermal protective effects on DHA.

Hejing Tang, Genna Ba, Jianmin Zou, Senyang Hu, Jian He, Wei Tan, Hanyu Chai, Chong Chen, Wenhua Jin, Yang Yang and 6 more

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.

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

16 authors.

Hejing TangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Genna BaInner Mongolia Yili Industrial Group, Co. Ltd., Hohhot 010110, China.
Jianmin ZouSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Senyang HuBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Jian HeNational Center of Technology Innovation for Dairy, Hohhot 010110, China.
Wei TanNational Center of Technology Innovation for Dairy, Hohhot 010110, China.
Hanyu ChaiBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Chong ChenBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Wenhua JinBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Yang YangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Zihao WangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Chang LiuBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Jiayue GuoBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Pengjie WangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Siyuan LiuBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Yinhua ZhuBeijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to construct artificial lipid droplets model and evaluate the thermal protective effects on DHA compared with natural DHA-enriched milk (NEM). The 10 g/L buttermilk powder emulsion (BPE) homogenized twice exhibited a particle size similar to NEM, along with a ζ-potential below -20 mV. Among the emulsions tested, 10 g/L BPE exhibited a lower equilibrium surface tension (close to 5 mN/m) and the highest dilatational modulus (21.95 mN/m). And after thermal treatment, both the lipid droplets of 10 g/L BPE and NEM displayed reduced flocculation and higher dispersion stability compared to other groups. Moreover, DHA content showed no significant changes in 10 g/L BPE or NEM following heating, and the peroxide value (POV) and malondialdehyde (MDA) increased significantly less than in the control group that no BP added, accompanied by a significantly lower abundance of undesirable volatile oxidation compounds. These findings suggest that 10 g/L provide thermal protection for DHA, offering a scientific basis for developing novel DHA-enriched dairy products.

Indexed as

Artificial lipid dropletsButtermilk powderDHANatural DHA-enriched milk

Identifiers

PMID42088280
PMCPMC13138026

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.