Effects of Low-Frequency Electromagnetic Field on the Physicochemical Properties of Freeze-Thawed Mongolian Cheese.

Xueyan Yun, Yawen Deng, Yangyang Wang, Yueyuan Lu, Tungalag Dong

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. 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.

Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice Daifuku.Food chemistry: X · 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

5 authors.

Xueyan YunCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Yawen DengCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Yangyang WangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Yueyuan LuCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Tungalag DongCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Funding

Excellent Youth Training program of College of Food Science and Engineering SPYQ202101Research Project of Inner Mongolia Agricultural University NDKY2021-02Talent Development Fund of Inner Mongolia Autonomous Region 2021Young innovative talent of grassland talent project of Inner Mongolia 2020

6 · The paper itself

Abstract

To verify whether a low-frequency electromagnetic field (LFE field) can help reduce structural damage during the freeze-thaw process and maintain shelf life, Mongolian cheese was frozen at -10, -20, and -30 °C, then thawed at microwave or room temperature. Results showed that LFE field-assisted frozen treatment could reduce ice crystal size and protect the protein matrix structure of cheese. Frozen-thawed cheese retained 96.5% of its hardness and showed no significant difference from the fresh one in elasticity, cohesion, and chewiness. Frozen cheese showed similar but slower ripening behavior during storage, suggesting a potential application of the LFE field in the frozen storage of high-protein foods.

Indexed as

freeze–thawed Mongolian cheeselow-frequency electromagnetic fieldmicrostructurerheological propertiestexture quality

Identifiers

PMID37107362

DOI10.3390/foods12081567

PMCPMC10137472

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.