Evidence map›Paper›PMID 40610193›Full record

ArticleJournal of food science2025

Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing.

Aniket Kamboj, Jana K Richter, Chih-Ling Lee, Joshua Bernin, Preston Watanabe, Jing Zhao, Brennan Smith, Girish M Ganjyal

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

8 authors.

Aniket KambojSchool of Food Science, Washington State University, Pullman, Washington, USA.
Jana K RichterSchool of Food Science, Washington State University, Pullman, Washington, USA.ORCID https://orcid.org/0000-0002-9294-3430
Chih-Ling LeeSchool of Exercise and Nutritional Sciences, San Diego State University, San Diego, California, USA.
Joshua BerninSchool of Food Science, Washington State University, Pullman, Washington, USA.
Preston WatanabeSchool of Food Science, Washington State University, Pullman, Washington, USA.
Jing ZhaoSchool of Exercise and Nutritional Sciences, San Diego State University, San Diego, California, USA.ORCID https://orcid.org/0000-0001-8837-0425
Brennan SmithUSDA ARS Food Processing and Sensory Quality Research, New Orleans, Louisiana, USA.
Girish M GanjyalSchool of Food Science, Washington State University, Pullman, Washington, USA.ORCID https://orcid.org/0000-0003-2093-6212

Funding

U.S. Department of Agriculture
6 · The paper itself

Abstract

Protein texturization during high-moisture extrusion is a complex process. Functional additives, like azodicarbonamide (ADA), hydrogen peroxide (H

Indexed as

Ascorbic AcidFood HandlingHydrogen PeroxideMeatAmino AcidsAnimalsFood AdditivesMeat SubstitutesPlant ProteinsTriticumAmino AcidsAscorbic AcidFood AdditivesHydrogen PeroxidePlant Proteinsfunctional additiveshigh‐moisture extrusionmicrostructuretexture propertieswheat protein isolate

Identifiers

PMID40610193
PMCPMC12226206

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.