Effects of Phosphorylated-Inulin Addition on the Technological Properties of Duck-Fat-Based Whipped Cream.

Muhammad Usman Amjad, Saman Azeem, Lijuan Wang, Baocheng Xu, Yue Tian, Xinjing Dou

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

6 authors.

Muhammad Usman AmjadCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

Saman AzeemCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

Lijuan WangCollege of Basic Medical Science, Ningxia Medical University, Yinchuan 750004, China.

Baocheng XuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.ORCID 0000-0001-6394-8235

Yue TianCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

Xinjing DouCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

Funding

the National Natural Science Foundation of China 31772094the Natural Science Foundation of Henan Province - China 162300410076the Special Project of key Research and Promotion of Henan Province of China 222102110033

6 · The paper itself

Abstract

In this study, native inulin was phosphorylated and used as a stabilizer in duck-fat-based whipped cream to investigate its effects on emulsion stability, rheological properties, whipping performance, and sensory quality. Characterization of phosphorylated inulin showed a phosphorus content of 0.38% and a degree of substitution (DS) of 0.020. FTIR analysis revealed phosphate-associated absorption bands at approximately 1220 and 992 cm

Indexed as

duck fatemulsionsphosphorylated inulinwhipped creamwhipping properties

Identifiers

PMID42737236

DOI10.3390/foods15172993

PMCPMC13564604

What OpenQuestion holds

Textmetadata

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.