Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs.

Jun Sun, Jialei Wang, Wan Lin, Baochang Li, Ruipeng Ma, Yuqian Huang, Mohammed Obadi

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.

In-depth transcriptome profiling of Cherry Valley duck lungs exposed to chronic heat stress.Frontiers in veterinary science · 2024
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.

Jun SunSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Jialei WangSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Wan LinSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Baochang LiSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Ruipeng MaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Yuqian HuangSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Mohammed ObadiSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Preserved egg white (PEW) has excellent gelling properties but is susceptible to the freshness of raw eggs. In this study, the correlation between the comprehensive freshness index (CFI) of raw eggs and the gelling properties of alkali-induced egg white gel (EWG) was elucidated. Results showed that the CFI, established by a principal component analysis (PCA) and stepwise regression analysis (SRA) methods, can be used to predict the freshness of duck eggs under storage conditions of 25 °C and 4 °C. A correlation analysis demonstrated that the CFI showed a strong negative correlation with the hardness and chewiness of alkali-induced EWG and a strong positive correlation with resilience within 12 days of storage at 25 °C and 20 days at 4 °C (

Indexed as

alkali-induced egg white gelcomprehensive freshness indexegggelling propertiesprincipal component analysis

Identifiers

PMID37959147

DOI10.3390/foods12214028

PMCPMC10648198

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.