ArticleGels (Basel, Switzerland)2026
Development of an Emulsion-Gel System Based on Corn Alcohol-Soluble Protein and Curdlan: Effects of Oil-to-Water Ratio and Shear Parameters.
Article in Gels (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.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
Abstract
This study reports the fabrication of Pickering emulsion gels stabilized by zein and curdlan (CU) and systematically elucidates the regulatory mechanisms of oil fraction and shearing parameters (temperature and duration) on their microstructure, mechanical properties, and stability. Results indicated that excessive oil content triggered pronounced flocculation and structural collapse, primarily attributed to insufficient interfacial coverage and compromised network continuity. An optimal dense network with superior cohesiveness was established at a shearing temperature of 60 °C, effectively entrapping oil droplets within the continuous phase. Furthermore, extending the shearing duration enhanced long-term stability by reducing droplet size, yielding a maximum oil binding capacity (OBC) of 78.9%. These emulsion gels exhibited remarkable stability against diverse environmental stressors, including thermal treatments, pH variations, and freeze-thaw cycles. This work expands the application of protein-polysaccharide complexes in food colloid science and provides a theoretical foundation for the development of novel low-fat food formulations based on emulsion gel systems.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.