Evidence map›Paper›PMID 40491705›Full record

ArticleFood chemistry: X2025

Impact of organic acid cross-linking on the structure and functional properties of gum arabic and guar gum: Formulation of an edible coating for enhancing strawberry shelf life.

Anchal Choudhary, Mansuri M Tosif, Aarti Bains, Gulden Goksen, Rupak Nagraik, Sanju Bala Dhull, Nemat Ali, Nazish Muzaffar, Prince Chawla

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 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.

  1. Article
  2. 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

9 authors.

Anchal ChoudharyDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
Mansuri M TosifDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
Aarti BainsDepartment of Microbiology, Lovely Professional University, Phagwara, Punjab 144411, India.
Gulden GoksenDepartment of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
Rupak NagraikDepartment of Biotechnology, Graphic Era, Deemed to be University, 248002 Dehradun, India.
Sanju Bala DhullDepartment of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India.
Nemat AliDepartment of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia.
Nazish MuzaffarCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
Prince ChawlaDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the impact of organic acid modification on the structural characteristics and functional properties of gum arabic (GA) and guar gum (GG) by incorporating different ratios of organic acids including citric acid (CA), malic acid (MA), and tartaric acids (TA). Results revealed that organic acid modification of GA resulted in an increase in particle size with higher organic acid concentrations (1:2

Indexed as

Citric acidGumsOrganic acids: guar gumPolysaccharide

Identifiers

PMID40491705
PMCPMC12146528

What OpenQuestion holds

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Registered trials

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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.