ArticleFoods (Basel, Switzerland)2026
Bacterial Cellulose Nanocrystal-Stabilized Water-in-Water Pickering Emulsions: Stability, Amylopectin Partitioning, and In Vitro Digestion Behavior.
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.
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
4 authors.
Funding
Abstract
Water-in-water (W/W) Pickering emulsions based on aqueous two-phase systems (ATPS) are promising for food applications, but their stabilization is challenged by the ultra-low interfacial tension inherent to ATPSs. This study developed food-grade W/W Pickering emulsions stabilized by bacterial cellulose nanocrystals (BCNCs) and evaluated their ability to regulate starch digestibility. The effects of dextran (Dex) concentration, maltodextrin (MD) concentration, and BCNC content on the microstructure, rheological properties, and stability of the emulsions were systematically investigated. The partitioning behavior of amylopectin (AMP) between the two phases and the in vitro digestion behavior of AMP-loaded W/W Pickering emulsions in the presence of α-amylase were further examined. Fourier-transform infrared spectroscopy confirmed the successful preparation of BCNCs. The optimal formulation (24 wt% Dex, 14 wt% MD, and 0.24 wt% BCNCs) exhibited a uniform droplet distribution and enhanced storage stability. Contact angle analysis indicated preferential wettability of BCNCs toward the continuous Dex-rich phase, promoting interfacial adsorption and droplet stabilization. The emulsions remained stable at pH 3.0-7.0 but were sensitive to ionic strength above 7 mM sodium chloride. Importantly, in vitro digestion showed that BCNC-stabilized emulsions significantly inhibited α-amylase-mediated hydrolysis of AMP, with the hydrolysis extent reducing from ~54% to 14%. These results indicate that BCNCs act as effective natural stabilizers for W/W Pickering emulsions, forming a physical barrier that retards starch digestion. This work provides a sustainable strategy for designing slow-digestible, low-glycemic-index food systems with potential applications in functional foods and pharmaceuticals.
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.