Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel.

Yan Li, Chen Feng, Xueying Wang, Yajun Zheng, Xinling Song, Nan Wang, Danhong Liu

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. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Yan LiFood Science College, Shanxi Normal University, Taiyuan 030092, China.

Chen FengFood Science College, Shanxi Normal University, Taiyuan 030092, China.

Xueying WangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Yajun ZhengFood Science College, Shanxi Normal University, Taiyuan 030092, China.

Xinling SongFood Science College, Shanxi Normal University, Taiyuan 030092, China.

Nan WangFood Science College, Shanxi Normal University, Taiyuan 030092, China.

Danhong LiuFood Science College, Shanxi Normal University, Taiyuan 030092, China.

Funding

the Innovation and Entrepreneurship Training Program for College Students in 2024, Shanxi Province, China 2024DCXM-55the Natural Science Foundation of Shanxi Province, China 202203021221139the Shanxi Graduate Education Innovation Project, China 2023XJG012

6 · The paper itself

Abstract

Applications of millet bran dietary fiber (MBDF) in the food industry are limited by its poor hydration properties. Herein, MBDF was modified by heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation, and phosphate crosslinking, and the effects of the modified MBDFs on heat-induced egg white protein gel (H-EWG) were studied. The results showed that three composite modifications, especially heating and dual enzymolysis combined with carboxymethylation, increased the surface area, soluble fiber content, and hydration properties of MBDF (

Indexed as

antioxidant activitycomposite modificationsegg white protein gelgastrointestinal digestionheatingmillet bran dietary fibertexture quality

Identifiers

PMID39272592

DOI10.3390/foods13172827

PMCPMC11395436

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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.