Concentration-Dependent Modulation of Fibrillated Egg White Protein by γ-Cyclodextrin: Structural, Emulsifying, and Rheological Properties of Oil-in-Water Emulsions.

Xiaomeng Li, Mohamed Salama, Tamer M El-Messery

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

3 authors.

Xiaomeng LiSchool of Life Sciences and Health Engineering, Luoyang Institute of Science and Technology, Luoyang 471023, China.

Mohamed SalamaDepartment of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.ORCID 0000-0002-9756-9871

Tamer M El-MesseryDepartment of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia.ORCID 0000-0002-4824-5774

Funding

Qassim University QU-APC-2026

6 · The paper itself

Abstract

Fibrillated egg white protein (FEWP) has promising emulsifying functionality, whereas excessive association may restrict the organization of freshly prepared emulsions. This study examined the concentration-dependent effects of γ-cyclodextrin (γ-CD; 0.5%, 1%, and 2%,

Indexed as

egg white protein fibrilsemulsifying propertiesO/W emulsionsprotein functionrheologyγ-cyclodextrin

Identifiers

PMID42793955

DOI10.3390/foods15183168

PMCPMC13605620

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.