ArticleFood chemistry: X2023
Study on the mechanism of soy protein isolate to improve quality of reduced-salt
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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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.
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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.
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Who cites it
6 citing papers in PubMed.
- Enhancement of gel properties of low-salt Scomberomorus niphonius surimi by egg white protein: Structural refinement and intermolecular interaction analysis.Journal of the science of food and agriculture · 2026Article
- Comparative Effects of Soybean Protein Isolate- and Myofibrillar Protein-Based Curcumin Nanocomplexes on the Freeze-Thaw Stability of Surimi.Journal of food science · 2026Article
- Evaluation of high-pressure homogenization modified quinoa protein on water distribution, gel and rheology properties of chicken breast batters.Food chemistry: X · 2026Article
- The synergistic effects of soy protein isolate and curdlan on salt-reduced hairtail sausages: Investigation into saltiness perception and quality characteristics.Food chemistry: X · 2026Article
- Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties.Food chemistry: X · 2024Article
- Gel properties ofFood chemistry: X · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Excessive intake of sodium chloride may bring a series of diseases; as a result, reduced-salt surimi gels have gained growing popularity for sodium reduction. This paper studied soy protein isolate (SPI, 2.0%, 4.0%, and 6.0%, w/w) as a gel enhancer for reduced-salt silver carp surimi. Compared with the control (2.0% NaCl), the addition of SPI significantly increased (
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Registered trials
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.