Evidence map›Paper›PMID 35327227›Full record

ArticleFoods (Basel, Switzerland)2022

Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins.

Mei Yang, Jian Zhang, Xin Guo, Xiaorong Deng, Shihua Kang, Xinrong Zhu, Xiaobing Guo

Open access · goldAbstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing papers in PubMed
3.3field-weighted citation impact, top 9% of its field
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

7 citing papers in PubMed, 28 citations in OpenAlex.

  1. Article
  2. Article
  3. Article
  4. Article
  5. Protective Effects ofMarine drugs · 2024
    Article
  6. Effects of CaClFoods (Basel, Switzerland) · 2023
    Article
  7. 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

7 authors at 1 institution in 1 country.

Mei YangFood College, Shihezi University, Shihezi 832003, China.
Jian ZhangFood College, Shihezi University, Shihezi 832003, China.ORCID 0000-0002-1273-7494
Xin GuoFood College, Shihezi University, Shihezi 832003, China.ORCID 0000-0002-0050-1257
Xiaorong DengFood College, Shihezi University, Shihezi 832003, China.
Shihua KangFood College, Shihezi University, Shihezi 832003, China.
Xinrong ZhuFood College, Shihezi University, Shihezi 832003, China.
Xiaobing GuoFood College, Shihezi University, Shihezi 832003, China.
Shihezi University · CN

Funding

Jian Zhang No. CXPY201901, RCZK201919, ZZZC201911AXiaobing Guo No. 32001648
6 · The paper itself

Abstract

This study aimed to investigate the effect of phosphorylation on the structure and emulsification of

Indexed as

emulsification propertiesfish scale gelatinphosphorylationstructure

Identifiers

PMID35327227
PMCPMC8947724
OpenAlexW4221020359

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.