Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance.

Huajiang Zhang, Shihui Hua, Mengzhuo Liu, Rui Chuang, Xin Gao, Hanyu Li, Ning Xia, Chaogeng Xiao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

Porous Ti6Al4V with controlled oxidation toward improved osseointegration of dental implant.Journal of Indian Society of Periodontology
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

8 authors.

Huajiang ZhangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0000-0002-6481-4922

Shihui HuaCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Mengzhuo LiuCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Rui ChuangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Xin GaoCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Hanyu LiCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0000-0002-6470-7959

Ning XiaCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Chaogeng XiaoFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Funding

A new Round of Heilongjiang Province Double First-class Discipline Collaborative Innovation Achievement Project LJGXCG2024-P39Heilongjiang Province Double First-Class New Round of Construction Disciplines Collaborative Innovation Achievements Construction Project LJGXCG2022-012Heilongjiang Province Natural Science Foundation key project ZD2023C003National Natural Science Foundation of China 31101386Northeast Agricultural College Food Source Base Function Active Packaging Discipline Group 54941112

6 · The paper itself

Abstract

Meringue has limited the use of meringue for personalization because of its thermally unstable system. Citric acid (CA) enhancement of egg white protein (EWP) foaming properties is proposed for the preparation of 3D-printed meringues. The results showed that CA increased the viscosity, exposure of hydrophobic groups (79.8% increase), and free sulfhydryl content (from 5 µmol/g to 34.8 µmol/g) of the EWP, thereby increasing the foaminess (from 50% to 178.2%). CA treatment increased the rates of adsorption, stretching, and orientation of EWP at the air-water interface to form multiple layers, resulting in a delay in foam thinning. The secondary structure of CA-treated EWP remained intact, and the exposure of amino acid residues in the tertiary structure increased with the expansion of the hydrophobic region. CA-treated EWP-prepared protein creams had a suitable viscosity (from 233.4 Pa·s to 1007 Pa·s at 0.1 s

Indexed as

3D printingcitric acidegg whitesfoaming propertymeringuerheological property

Identifiers

PMID39856865

DOI10.3390/foods14020198

PMCPMC11765449

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.