Evidence map›Paper›PMID 39594118›Full record

ArticleFoods (Basel, Switzerland)2024

Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of

Wenhao Geng, Miaomiao Tian, Xinyue Zhang, Maodong Song, Xinru Fan, Meng Li, Yongsheng Ma, Soottawat Benjakul, Qiancheng Zhao

Abstract read
PubMed Full text at PMC Publisher
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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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

9 authors.

Wenhao GengCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Miaomiao TianCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Xinyue ZhangCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Maodong SongCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Xinru FanCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Meng LiCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Yongsheng MaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Soottawat BenjakulInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand.ORCID 0000-0001-9433-3671
Qiancheng ZhaoCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Funding

Dalian Ocean University Introduction of Talents Doctoral Initiation Project HDYJ202302Foundation of Liaoning Educational Committee LJKMZ20221109
6 · The paper itself

Abstract

Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility. The addition of INU negatively affected gel strength. However, incorporating 2.0% PHP into the blended gel improved gel strength and water-holding capacity by 8.01% and 0.79% compared to the control, respectively. Furthermore, PHP significantly increased the total sulfhydryl content and surface hydrophobicity of the blended gels (

Indexed as

inulin (INU)in vitro digestionmixed surimipsyllium husk powder (PHP)textural properties

Identifiers

PMID39594118
PMCPMC11593437

What OpenQuestion holds

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LicenceCC BY
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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.