Evidence map›Paper›PMID 38328696›Full record

ArticleFood chemistry: X2024

Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton.

Haining Guan, Chunmei Feng, Yanli Tian, Siqi Leng, Shifa Zhao, Dengyong Liu, Xiaoqin Diao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. Review
  3. Article
  4. 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.

Haining GuanCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China.
Chunmei FengCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China.
Yanli TianCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China.
Siqi LengCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China.
Shifa ZhaoCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China.
Dengyong LiuCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China.
Xiaoqin DiaoCollege of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effects of varying fat additions (0 %, 1.0 %, 1.5 %, 2.0 %, and 2.5 %) on characteristics and interfacial properties of chicken white soup emulsion from stewing chicken skeleton were investigated. The results revealed that the chicken white soup emulsion obtained with the 2.0 % fat addition had smaller

Indexed as

Chicken white soupFat additionInterfacial behaviorMicrostructureRheology

Identifiers

PMID38328696
PMCPMC10847849

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.