Evidence map›Paper›PMID 38434691›Full record

ArticleFood chemistry: X2024

Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein.

Beibei Li, Yang Wang, Shuyu Wang, Sengao Chen, Chaoyue Yang, Linggao Liu, Shenghui Bi, Ying Zhou, Qiujin Zhu

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. Article
  3. Article
  4. Review
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

9 authors.

Beibei LiSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Yang WangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Shuyu WangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Sengao ChenSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Chaoyue YangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Linggao LiuSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Shenghui BiSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Ying ZhouSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Qiujin ZhuSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/v) PP formed stable HIPEs with low droplet size and good viscoelasticity. The addition of PP-PSO HIPEs (5.0 % - 15.0 %) could significantly improve the MP gel properties (

Indexed as

Gel propertiesHigh internal phase emulsionMyofibrillar proteinPea proteinPerilla seed oil

Identifiers

PMID38434691
PMCPMC10904900

What OpenQuestion holds

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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.