Evidence map›Paper›PMID 42825047›Full record

ArticleFood chemistry: X2026

Elucidating interfacial-function relationships of lactoferrin-cellulose nanofibril complexes via multidimensional spectroscopy and QCM-D: interfacial anchoring and bulk stabilization mechanisms in robust Pickering emulsions.

Runru Xiang, Jiwei Ding, Xiaohui Wan, Yufei Yang, Wentao Zheng, Mo Li, Tao Ma, Yongfeng Liu

Abstract read
In one paragraph

Article in Food chemistry: X, 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

8 authors.

Runru XiangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
Jiwei DingCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
Xiaohui WanCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
Yufei YangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
Wentao ZhengCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
Mo LiCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Tao MaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
Yongfeng LiuCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pickering emulsions stabilized by natural biopolymers have garnered significant interest due to their safety and functionality. In this study, lactoferrin (LF) and cellulose nanofibril (CNF) were complexed via electrostatic interactions under varying pH conditions. Multidimensional spectroscopic and interfacial tension analyses revealed that LF dominates the interfacial behavior of the complexes. QCM-D demonstrated that LF-CNF complexes formed a denser interfacial layer (apparent adsorbed mass ∼ 287.0 ng/cm

Indexed as

Cellulose nanofibrilInteractionInterfacial behaviorLactoferrinQuartz crystal microbalance

Identifiers

PMID42825047
PMCPMC13628691

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.