Evidence map›Paper›PMID 39156984›Full record

ArticleCurrent research in food science2024

Enhancement of the gelling properties of

Xin Wang, Mengzhe Li, Tong Shi, Abdul Razak Monto, Li Yuan, Wengang Jin, Ruichang Gao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Review
  5. Article
  6. Influence ofFoods (Basel, Switzerland) · 2025
    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.

Xin WangSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
Mengzhe LiSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
Tong ShiSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
Abdul Razak MontoSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
Li YuanSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
Wengang JinBio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, 723001, China.
Ruichang GaoSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effects of various contents of okra polysaccharide (OP) (0%-1%) on myofibrillar protein (MP) gelation and the interaction mechanism between OP and MP were investigated. OP improved the gelling properties of MP with an additive limitation of 0.75%. Rheological analysis demonstrated that the addition of OP enhanced the interactions between MPs, resulting in a denser intermolecular gel network structure. The addition of OP shifted the I

Indexed as

Gel propertiesMicrostructureMolecular interactionMyofibrillar proteinsOkra polysaccharide

Identifiers

PMID39156984
PMCPMC11327547

What OpenQuestion holds

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Registered trials

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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.