Improving anti-hypertensive properties of plant-based alternatives to yogurt fortified with rice protein hydrolysate.

Prinya Wongsa, Kittikan Yuenyongrattanakorn, Waranya Pongvachirint, Anusara Auntalarok

Open access · goldAbstract read

In one paragraph

Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

1.4field-weighted citation impact, top 19% 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

2 citing papers in PubMed, 16 citations in OpenAlex.

Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (Foods (Basel, Switzerland) · 2026
Article
Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction.Foods (Basel, Switzerland) · 2026
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

4 authors at 1 institution in 1 country.

Prinya WongsaFood Science and Technology Programme, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.

Kittikan YuenyongrattanakornFood Science and Technology Programme, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.

Waranya PongvachirintFood Science and Technology Programme, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.

Anusara AuntalarokFood Science and Technology Programme, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.

Mae Fah Luang University · TH

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In recent years, an increasing demand of plant-based yogurt-like products for partially replacing milk products was related to both health and ethical needs. The objective of this study was to improve the functionality of yogurt-like products relevant for hypertension, using fortification with protein hydrolysate and lactic acid bacteria (LAB) fermentation of soy and Job's tears beverages. Broken rice was hydrolysed by protease enzymes. Plant-based beverages and yogurt-like products with and without rice protein hydrolysate were prepared by LAB fermentation and evaluated by

Indexed as

Angiotensin-converting enzymeBroken riceLacto-fermentationProtein hydrolysateYogurt-like products

Identifiers

PMID36281384

DOI10.1016/j.heliyon.2022.e11087

PMCPMC9587324

OpenAlexW4306174965

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC-ND

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.