Evidence map›Paper›PMID 36496721›Full record

ArticleFoods (Basel, Switzerland)2022

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of

Ali Rafe, Talieh Shadordizadeh, Mohammad Ali Hesarinejad, Jose M Lorenzo, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, M R Mozafari, Tarek Gamal Abedelmaksoud

Abstract read
PubMed Full text at PMC Publisher
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 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. Mucilage from Yellow Pitahaya (Molecules (Basel, Switzerland) · 2023
    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

8 authors.

Ali RafeDepartment of Food processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, Iran.ORCID 0000-0001-7756-9383
Talieh ShadordizadehDepartment of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan P.O. Box 83159-43919, Iran.
Mohammad Ali HesarinejadDepartment of Food processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, Iran.ORCID 0000-0002-2799-6982
Jose M LorenzoCentro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.ORCID 0000-0002-7725-9294
Ahmed Ali Abd El-MaksoudDepartment of Dairy Science, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.ORCID 0000-0001-6631-5900
Weiwei ChengCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.ORCID 0000-0002-4907-7872
M R MozafariAustralasian Nanoscience and Nanotechnology Initiative (ANNI), Monash University LPO, Clayton, VI 3168, Australia.ORCID 0000-0002-4118-1544
Tarek Gamal AbedelmaksoudFood Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.ORCID 0000-0002-7012-6667

Funding

National Natural Science Foundation of China 32001814Natural Science Foundation of Zhejiang Province LZ22C200005
6 · The paper itself

Abstract

Hydrocolloids are known as natural hydrophilic biopolymers that can contribute viscosity and gelation in solution, as well as nutritional benefits, thus, they are widely used in the food industry. In our work, hydrocolloid was isolated by aqueous extraction of

Indexed as

concentrationhydrocolloidsrheological propertiessesametemperature

Identifiers

PMID36496721
PMCPMC9735718

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.