Evidence map›Paper›PMID 40206042›Full record

ArticleFood chemistry: X2025

Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties.

Haiou Wang, Jiaqi Hu, Xiyun Sun, Hongwei Xiao, Huichang Wu, Wuyi Liu, Feng Zhou, Yulong Wu, Honglin Zhang, Xuemei Gao

Abstract read
PubMed Full text at PMC Publisher
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 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.

  1. Article
  2. Article
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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

10 authors.

Haiou WangSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, China.
Jiaqi HuSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, China.
Xiyun SunCollege of Food Science, Shenyang Agricultural University, Shenyang, China.
Hongwei XiaoCollege of Engineering, China Agricultural University, Beijing, China.
Huichang WuNanjing Institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing, China.
Wuyi LiuSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, China.
Feng ZhouSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, China.
Yulong WuSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, China.
Honglin ZhangSchool of Food Science, Nanjing Xiaozhuang University, Nanjing, China.
Xuemei GaoNanjing Institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Freeze-dried restructured strawberry blocks (FRSB) are fascinated by numerous consumers. This study investigated the effect of different hydrocolloid additions, including guar gum, gelatin, pectin, and the composite of the three, on the pore structural properties and the textural quality of FRSB. The composite group of FRSB achieved the smallest pore structure parameters including porosity rate, total volume, average volume, and average area, followed increasingly by the groups of gelatin, guar gum, pectin, and the control, respectively. TPA hardness of FRSB in each group, from high to low, is: composite > guar gum > pectin > gelatin > control (

Indexed as

Freeze-dried restructured strawberry blocksHydrocolloid additionPore structureQualityTexture

Identifiers

PMID40206042
PMCPMC11981750

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.