Evidence map›Paper›PMID 39700886›Full record

ArticleUltrasonics sonochemistry2025

Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing.

Ye Tao, Jiaming Cai, Peng Wang, Lei Zhou, Jiale Chai, Zixu Wang, Xinglian Xu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 2025. 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.

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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.

Ye TaoState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Jiaming CaiState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Peng WangState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Lei ZhouState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Jiale ChaiState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Zixu WangState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Xinglian XuState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xlxus@njau.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to investigate the effect of ultrasound-assisted cross-linking of myofibrillar protein (MP) emulsions on the enhancement of rheological and tribological properties of emulsion-filled gel. The micro-morphology, texture, water hold capacity (WHC), chemical forces, linear shear rheological behavior, large amplitude oscillatory shear (LAOS), oil-released content, and simulated oral friction of the water-filled gel (WP-G), the original MP fabricated emulsion-filled gel (NP-G), the crosslinked MP fabricated emulsion-filled gel (NPG-G), and the ultrasound treated crosslinked MP fabricated emulsion-filled gel (NPGU-G) were determined. Results indicated that emulsion as filler phase significantly improved the rheological and tribological properties of the gel, especially for the ultrasound-assisted MP emulsion-filled gel (NPGU-G) group, the smaller droplet size of emulsion contributed to the density and structural uniformity of the gel. Based on the excellent hydrophobic interaction between emulsion droplets and protein matrix, the NPGU-G group presented enhanced hardness, gumminess, chewiness, hydrophobic interaction, creep-recovery behavior, and the retarded transition of nonlinear response. Furthermore, the lower oil-released content and reduced friction coefficient in the NPGU-G group also indicated that the smaller emulsion droplets contributed to the gel quality and mouth lubrication. Consequently, this study demonstrated that ultrasound-assisted cross-linked MP emulsion with smaller droplets can be successfully filled into gel structures, form a denser network structure, and improve the quality of the emulsion-filled gel.

Indexed as

MouthMuscle ProteinsMyofibrilsRheologyUltrasonic WavesEmulsionsGelsEmulsionsGelsMuscle ProteinsEmulsion-filled gelGel structuresLarge amplitude oscillatory shearMyofibrillar proteinTribology

Identifiers

PMID39700886
PMCPMC11718346

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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.