Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives.

Yan Xiang, Yumin Chi, Qiang He, Lirong Jia, Wenxue Zhang, Yi Dong

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. 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.

Complex enzyme hydrolysis of okara to enrich soluble dietary fiber and peptides and insights into the dietary fiber-protein interaction mechanism.Current research in food science · 2026
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

6 authors.

Yan XiangHealthy Food Evaluation Research Center, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Yumin ChiHealthy Food Evaluation Research Center, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Qiang HeHealthy Food Evaluation Research Center, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Lirong JiaHealthy Food Evaluation Research Center, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Wenxue ZhangHealthy Food Evaluation Research Center, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Yi DongHealthy Food Evaluation Research Center, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Funding

Fundamental Research Funds for the Central Universities No. 2020SCU12059International Science and Technology Innovation Cooperation Project of Sichuan No. 2021YFH0043National Natural Science Foundation of China No. 32102039

6 · The paper itself

Abstract

High-value resources beyond oil extraction for the olive industry need to be developed due to increased olive production. Soluble dietary fibers (SDFs) and olive proteins (OPIs) are important components of olives. However, the commercial production process partially damages OPIs' emulsifying and foaming properties. Thus, the preparation of SDF-OPI complexes would help protect and even improve the emulsifying and foaming properties. The effects of pH and thermal-ultrasonic treatment on the complexation were explored, which showed that the SDF-OPI complexes prepared at pH 5 exhibited superior solubility (

Indexed as

biopolymerscomplex coacervation microstructureemulsifying propertiesolive protein

Identifiers

PMID39200490

DOI10.3390/foods13162563

PMCPMC11354045

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.