Evidence map›Paper›PMID 40196338›Full record

ArticleFood science and biotechnology2025

Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from

Jinhua Zhang, Penghui Bi, Jiamin Guo, Jinhao Zou, Xuping Wang

Abstract read
In one paragraph

Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

5 authors.

Jinhua ZhangSchool of Life Science, Shanxi University, Taiyuan, 030006 People's Republic of China.
Penghui BiSchool of Life Science, Shanxi University, Taiyuan, 030006 People's Republic of China.
Jiamin GuoSchool of Life Science, Shanxi University, Taiyuan, 030006 People's Republic of China.
Jinhao ZouGuangdong Key Laboratory of Agricultural Product Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou, 510610 People's Republic of China.
Xuping WangGuangdong Key Laboratory of Agricultural Product Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou, 510610 People's Republic of China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of this research was to present an alternate approach for enhancing the emulsification and gelation properties of porcine MP under low NaCl conditions (0.1 M). This was achieved by utilizing lipoxygenase from

Indexed as

EmulsificationGelatinLipoxygenase from Volvaria volvaceaLow NaClPorcine myofibrillar protein

Identifiers

PMID40196338
PMCPMC11972233

What OpenQuestion holds

Textmetadata
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.