Evidence map›Paper›PMID 40646932›Full record

ArticleFoods (Basel, Switzerland)2025

Soluble Soybean Polysaccharide Improves Quality and Shelf Life of Peanut Butter.

Liangchen Zhang, Liyou Zheng, Jian Sun, Sameh A Korma, Fahad Al-Asmari, Mengxi Xie, Miao Yu

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. 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

7 authors.

Liangchen ZhangInstitute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China.
Liyou ZhengSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China.
Jian SunDepartment of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Sameh A KormaDepartment of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt.ORCID 0000-0001-8385-2599
Fahad Al-AsmariDepartment of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia.ORCID 0000-0003-4253-2796
Mengxi XieInstitute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China.
Miao YuInstitute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China.ORCID 0000-0003-3482-3489

Funding

the 2024 Natural Science Foundation of Liaoning Province 2024-MS-232
6 · The paper itself

Abstract

Peanut butter, a plant-based spread, has gained global prominence due to the increasing consumer demand for nutritious convenience foods and the rising adoption of plant-based diets. However, oil separation during storage and transportation accelerates the oxidative rancidity and reduces the shelf life of peanut butter. Enhancing peanut butter stability by minimizing oil separation is therefore essential. This study investigates the effect of soluble soybean polysaccharides (SSPSs) on the quality and shelf life of peanut butter. Optimal processing conditions were established by adding 1.7% SSPS (

Indexed as

oil separationpeanut butterqualityshelf lifesoluble soy polysaccharidesstability

Identifiers

PMID40646932
PMCPMC12248660

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.