Evidence map›Paper›PMID 40547702›Full record

ArticleACS omega2025

Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein-Maltodextrin-Peanut Oil Emulsion: A Comparative Study.

Zhihao Zhao, Guangzhen Zeng, Zhiming Wang, Pengfei Zhou, Guang Liu, Ping Li, Yuanyuan Deng, Fahui Xiang, Mingwei Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in ACS omega, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
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

9 authors.

Zhihao ZhaoSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.ORCID https://orcid.org/0000-0001-6808-8385
Guangzhen ZengSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Zhiming WangSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Pengfei ZhouSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Guang LiuSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.ORCID https://orcid.org/0000-0002-7830-8908
Ping LiSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Yuanyuan DengSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Fahui XiangFujian Key Laboratory of Agro-Products Quality & Safety, Fuzhou 350003, China.
Mingwei ZhangSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In recent years, growing concerns over the potential health risks of food emulsifiers have driven the search for natural alternatives. Oleosomes, naturally pre-emulsified lipids, hold great promise for developing emulsifier-free emulsion products. However, research on their functionality in complex food emulsion systems under real processing conditions remains limited. In this study, we investigated the physical stability of the emulsion comprising casein, maltodextrin, and peanut oil, where the peanut oleosome was substituted for peanut oil and emulsifier. Four emulsion samples were analyzed in this study: control emulsion (CE), control emulsion under high-pressure homogenization (CEH), peanut oleosome-stabilized emulsion (PE), and peanut oleosome under high-pressure homogenization (PEH). Following high-pressure homogenization, the peanut oleosome-stabilized emulsion exhibited the ability to withstand steam sterilization (121 °C, 20 min). The peanut oleosome-stabilized emulsion exhibited superior physical stability, demonstrating a higher emulsifying activity index (CEH: 0.87 ± 0.031 m

Identifiers

PMID40547702
PMCPMC12177766

What Socratic holds

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LicenceCC BY-NC-ND
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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 Socratic graph.