Evidence map›Paper›PMID 39850056›Full record

ArticleFood chemistry: X2025

Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein.

Junguang Li, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, Yanhong Bai

Abstract read
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Review
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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

8 authors.

Junguang LiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Chenhao SunCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Xiaonan YueCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Wuchao MaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Yu WangCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Jiansheng ZhaoHenan Shuanghui Investment & Development Co., Ltd, Luohe 462000, China.
Guangsu ZhuCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Yanhong BaiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study focused on the effect of ultrasound-assisted immersion freezing (UIF) with different ultrasound power (200, 400, 600 W) on the physicochemical and

Indexed as

Beef myofibrillar proteinDigestion propertiesPhysicochemical propertiesUltrasound-assisted immersion freezing

Identifiers

PMID39850056
PMCPMC11754821

What OpenQuestion holds

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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.