Evidence map›Paper›PMID 42279705›Full record

ArticleFoods (Basel, Switzerland)2026

Citric Acid-Esterified Ginger Starch: Preparation, Characterization, and Construction of Pickering High Internal Phase Emulsions Synergistically Stabilized with β-Cyclodextrin.

Xiaohong Ge, Yaru Pan, Xiaofan Lv, Haoyuan Guo, Benguo Liu

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

5 authors.

Xiaohong GeSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Yaru PanSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Xiaofan LvSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Haoyuan GuoCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Benguo LiuSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.ORCID 0000-0001-9992-9319

Funding

National Natural Science Foundation of China 32472288Natural Science Foundation of Henan Province of China 262300421265Program for Innovative Research Team (in Science and Technology) in University of Henan Province of China 25IRTSTHN026Zhongyuan Talent Program - Science and Technology Innovation Leading Project of Henan Province of China 264200510026
6 · The paper itself

Abstract

In this study, citric acid-esterified ginger starches with different esterification degrees (EGSC10, EGSC20, and EGSC30) were prepared via a dry-heat method by adjusting the dosage of citric acid (10%, 20%, 30%,

Indexed as

characterizationcitric acid esterificationginger starchPickering emulsion

Identifiers

PMID42279705
PMCPMC13257421

What OpenQuestion holds

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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.