Evidence map›Paper›PMID 42540404›Full record

ArticleCurrent research in food science2026

Effects of drying methods on the emulsifying properties of micellar casein powder.

Yang Song, Zhishen Mu, Xuhui Fan, Shengbo Yu, Shuang Wang, Kerong Wang, Hanyu Chai, Zhongyao Du, Weibo Zhang, Pengjie Wang and 2 more

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Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

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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

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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

12 authors.

Yang SongDepartment of Nutrition and Health, China Agricultural University, Beijing, 100193, China.
Zhishen MuNational Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot, 011500, China.
Xuhui FanDepartment of Nutrition and Health, China Agricultural University, Beijing, 100193, China.
Shengbo YuNational Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot, 011500, China.
Shuang WangDepartment of Nutrition and Health, China Agricultural University, Beijing, 100193, China.
Kerong WangDepartment of Nutrition and Health, China Agricultural University, Beijing, 100193, China.
Hanyu ChaiDepartment of Nutrition and Health, China Agricultural University, Beijing, 100193, China.
Zhongyao DuYunnan Key Laboratory of Modern Separation Analysis and Substance Transformation, College of Chemistry and Chemical Engineering, Yunnan Normal University, Yunnan, 650500, China.
Weibo ZhangDepartment of Nutrition and Health, China Agricultural University, Beijing, 100193, China.
Pengjie WangDepartment of Nutrition and Health, China Agricultural University, Beijing, 100193, China.
Yun ChenNational Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot, 011500, China.
Chong ChenDepartment of Nutrition and Health, China Agricultural University, Beijing, 100193, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Micellar casein powder (MCP), obtained by drying casein micellar solution, has gained attention as a natural functional food ingredient. This study systematically compared the effects of freeze drying (FD), spray drying (SD), and electrostatic spray drying (ESD) on the emulsifying properties of MCP. Emulsions prepared from MCP using different drying methods exhibited significant differences in particle size, zeta potential, and stability. Compared with emulsions prepared with sodium caseinate, the emulsions stabilized with both FD and ESD MCPs had higher stability but larger average particle sizes and lower absolute zeta potential values. The ESD MCP-stabilized emulsion had the highest stability, whereas the SD MCP-stabilized emulsion had the largest particle size and lowest stability. Confocal laser scanning microscopy combined with rheological analysis indicated that all MCP-stabilized emulsions formed a unique weak gel network structure. The ESD MCP-stabilized emulsion showed the highest viscosity and most densely packed protein network, which were consistent with its stability. These findings suggest that the formation of a weak gel structure and high viscosity are crucial in stabilizing MCP-stabilized emulsions. This study provides theoretical and practical insights for the development of high-performance casein-based emulsifiers.

Indexed as

Drying methodsElectrostatic spray dryingEmulsion stabilityMicellar casein powder

Identifiers

PMID42540404
PMCPMC13425800

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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.