ArticleUltrasonics sonochemistry2023
Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein.
Article in Ultrasonics sonochemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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.
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.
Who cites it
15 citing papers in PubMed, 32 citations in OpenAlex.
- Advancements in Intelligent Thawing Systems for Protein-Based Foods: An Industry 5.0 Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Ultrasound Thawing Enhances Myofibrillar Protein Integrity and Quality Attributes of Common Carp (Food science & nutrition · 2026Article
- Physicochemical and Functional Properties of Type B Gelatin Obtained from Nile Tilapia (Pharmaceutics · 2026Article
- Synergistic effect of tea epigallocatechin gallate and tea flower-derived oligosaccharides on frozen storage cycles inducing oxidation and microstructural alterations of snakehead surimi proteins.Food chemistry: X · 2026Article
- Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (Food chemistry: X · 2026Article
- Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (Foods (Basel, Switzerland) · 2025Article
- Enhancement of Pea-Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and Functional Characteristics.Foods (Basel, Switzerland) · 2025Article
- Article
- Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- A Systematic Review of Extraction Methods, Phytochemicals, and Food Applications ofFood science & nutrition · 2025Review
- Article
- Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein.Food chemistry: X · 2025Article
- Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba).Ultrasonics sonochemistry · 2024Article
- Thawing of Frozen Hairtail (Foods (Basel, Switzerland) · 2024Article
- The Effects of Four Different Thawing Methods on Quality Indicators ofFoods (Basel, Switzerland) · 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
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The impact of ultrasound thawing (UT) at different power (0 W, 100 W/0.132 W·cm
Indexed as
Identifiers
What OpenQuestion holds
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.