Evidence map›Paper›PMID 42219694›Full record

ArticleJournal of the science of food and agriculture2026

The effect of amylose/amylopectin ratio on the stability of starch-O/W emulsion.

Rui Ou, Chencheng Gu, Fan Zhang, Yajie Zhao, Jianru Huang, Shaofeng Yuan, Hang Yu, Weirong Yao, He Qian, Yuliang Cheng

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of the science of food and agriculture, 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

10 authors.

Rui OuState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.
Chencheng GuState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.
Fan ZhangState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.
Yajie ZhaoState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.
Jianru HuangState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.
Shaofeng YuanState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.ORCID https://orcid.org/0000-0002-4237-0320
Hang YuState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.ORCID https://orcid.org/0000-0001-7927-0473
Weirong YaoState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.ORCID https://orcid.org/0000-0003-4730-3976
He QianState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.
Yuliang ChengState Key Laboratory of Food Science and Resources, School of Food Science and Technolog, Jiangnan University, Wuxi, China.ORCID https://orcid.org/0000-0002-9902-3581

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundMulti-component oil-in-water (O/W) emulsions co-stabilized by pre-gelatinized starches with different amylose/amylopectin (A/A) ratios, including high-amylopectin corn starch (HAS, A/A ratio: 0.062), potato starch (PTS, A/A ratio: 0.455) and pea starch (PES, A/A ratio: 1.700), and soy protein isolate (SPI) were prepared and the physicochemical properties (e.g. droplet size, zeta-potential, microstructure and apparent viscosity) of the samples were fully investigated.

resultsThe volume-weighted mean diameter (d

conclusionThe interaction between pre-gelatinized starches with different A/A ratios and SPI significantly affects the overall stability of O/W emulsions. © 2026 Society of Chemical Industry.

Indexed as

AmylopectinAmyloseStarchEmulsionsOilsParticle SizeSolanum tuberosumSoybean ProteinsSpectroscopy, Fourier Transform InfraredViscosityWaterZea maysAmylopectinAmyloseEmulsionsOilsSoybean ProteinsStarchWateramylose/amylopectin ratioco‐stabilizedemulsionsoy protein isolatestabilitystarch

Identifiers

PMID42219694
PMCPMC13442971

What Socratic 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 Socratic graph.