Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates.

Chang Su, Dong Zhang, Yuxin Huang, Jiaxin Chen, Hongjun Li, Yong Tang

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 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing 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

2 citing papers in PubMed.

Valorization of Sour Cherry Seeds in Beef Meatballs: Effect on Quality, Lipid Oxidation, Texture Profile, Acrylamide Formation and Antioxidant Activity.Foods (Basel, Switzerland) · 2026
Article
Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives.Food chemistry: X · 2025
Article

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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

6 authors.

Chang SuCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Dong ZhangCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Yuxin HuangCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Jiaxin ChenCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Hongjun LiCollege of Food Science, Southwest University, Chongqing 400715, China.

Yong TangCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study explored the influence of Sichuan characteristic vine pepper oil (VPO) on the quality of boiled rabbit meatballs. Sensory analysis revealed that VPO addition alleviated the strong undesirable odor of the meatballs. However, increasing VPO content significantly reduced the texture quality and water-holding capacity (WHC), particularly when VPO exceeded 3 % (

Indexed as

Covalent aggregateGel microscopicHydrophobic interactionRabbit meatballTexture qualityVine pepper oil

Identifiers

PMID40236751

DOI10.1016/j.fochx.2025.102420

PMCPMC11999185

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LicenceCC BY-NC

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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.