Evidence map›Paper›PMID 40274386›Full record

ArticleJournal of Zhejiang University. Science. B2025

Dynamic changes in physiochemical, structural, and flavor characteristics of ginger-juice milk curd.

Haifeng Pan, Wenna Bao, Yi Chen, Hongxiu Liao

Abstract read
In one paragraph

Article in Journal of Zhejiang University. Science. B, 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

4 authors.

Haifeng PanSchool of Life Sciences and Health, Huzhou College, Huzhou 313000, China.
Wenna BaoSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China. wennabao@163.com.
Yi ChenSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
Hongxiu LiaoSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.

Funding

the Education Department of Zhejiang Province Scientific Research Project Y202248484the Huzhou Science and Technology Plan Project 2022GZ56
6 · The paper itself

Abstract

Dynamic changes in the physiochemical, structural, and flavor characteristics of ginger-juice milk curd were explored by texture analysis, scanning electron microscopy, rheometry, electronic tongue, and gas chromatography-mass spectrometry (GC-MS). Protein electrophoresis showed that ginger juice could hydrolyze α

Indexed as

MilkTasteZingiber officinaleAnimalsCaseinsFlavoring AgentsGas Chromatography-Mass SpectrometryMicroscopy, Electron, ScanningRheologyCaseinsFlavoring AgentsCharacterizationGingerMilk coagulationVolatile compounds

Identifiers

PMID40274386
PMCPMC12021543

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.