Evidence map›Paper›PMID 40599595›Full record

ArticleFood chemistry: X2025

Fabrication of chicken 3D-analogs

Remah Sobhy, Ke Zhang, Jianing Zhang, Mohammed Alrugaibah, Thamer Aljutaily, Raed Alayouni, Hassan Barakat, Ibrahim Khalifa, Xiaobo Zou

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. 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

9 authors.

Remah SobhyAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China.
Ke ZhangAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China.
Jianing ZhangAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China.
Mohammed AlrugaibahDepartment of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia.
Thamer AljutailyDepartment of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia.
Raed AlayouniDepartment of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia.
Hassan BarakatDepartment of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia.
Ibrahim KhalifaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China.
Xiaobo ZouAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

We aimed to develop 3D-printed chicken analogs with improved structural integrity by leveraging soy protein interactions with lipo-ligands, stabilized by gellan gums. We thus fabricated four formulations and systematically evaluated their rheological, textural, thermal, and structural properties. Additionally, we used molecular docking models to elucidate binding affinities among ingredients. Results indicated that protein-ligand interactions, particularly those involving γ-oryzanol and gellan gum, significantly improved printability, and structural stability. Multispectral and molecular docking analyses revealed that soy protein-oryzanol complexes synergistically reinforced noncovalent interactions (H-bonding and hydrophobic) with gellan gum, enhancing ink cohesion and water retention. These formulations demonstrated optimal viscoelasticity for extrusion and maintained shape fidelity after printing. Thermal analysis confirmed that protein-oryzanol complexes exhibited greater stability and stronger 3D-printed layer adhesion compared to single-proteins. These findings underscore importance of tailored protein-multi-lipo-ligands in plant-based meat, with soy proteins-oryzanol systems offering a promising route to structurally coherent chicken-analogs for sustainable 3D-food printing applications.

Indexed as

3D-chicken analogsFood supplyLipophilic phytonutrientsMechanismProtein-ligand binding

Identifiers

PMID40599595
PMCPMC12212171

What OpenQuestion holds

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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.