Evidence map›Paper›PMID 39525056›Full record

ArticleFood chemistry: X2024

Developing edible

Mozhdeh Sarraf, Sara Naji-Tabasi, Adel Beig-Babaei, José Enrique Moros, Maria Carmen Sánchez Carrillo, Adrián Tenorio-Alfonso

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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Review
  3. 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.

Mozhdeh SarrafDepartment of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Sara Naji-TabasiDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Adel Beig-BabaeiDepartment of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
José Enrique MorosPro2TecS - Chemical Process and Product Technology Research Center, Department of Chemical Engineering. ETSI, Universidad de Huelva. Campus de "El Carmen", 21071 Huelva, Spain.
Maria Carmen Sánchez CarrilloPro2TecS - Chemical Process and Product Technology Research Center, Department of Chemical Engineering. ETSI, Universidad de Huelva. Campus de "El Carmen", 21071 Huelva, Spain.
Adrián Tenorio-AlfonsoPro2TecS - Chemical Process and Product Technology Research Center, Department of Chemical Engineering. ETSI, Universidad de Huelva. Campus de "El Carmen", 21071 Huelva, Spain.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil seed gum (BSG) and WPC-xanthan gum (XG) at different concentrations (0.2, 0.4, and 0.6 %

Indexed as

Basil seed gumRheological propertiesStructured edible oilXanthan gum

Identifiers

PMID39525056
PMCPMC11550034

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

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.