Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with

Haijuan Nan, Haixu Zhou, Tetiana M Stepanova, Zongshuai Zhu, Bo Li

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 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.

Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages.Foods (Basel, Switzerland) · 2026
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

5 authors.

Haijuan NanSchool of Food Science, Henan Institute of Science and Technology, No. 655 Hua Lan Street, Xinxiang 453003, China.ORCID 0000-0001-6627-5638

Haixu ZhouSchool of Food Science, Henan Institute of Science and Technology, No. 655 Hua Lan Street, Xinxiang 453003, China.

Tetiana M StepanovaSchool of Food Technology, Sumy National Agrarian University, 160 Herasima Kondratieva Street, 40021 Sumy, Ukraine.ORCID 0000-0002-9392-3773

Zongshuai ZhuSchool of Food Science, Henan Institute of Science and Technology, No. 655 Hua Lan Street, Xinxiang 453003, China.ORCID 0000-0003-1912-5324

Bo LiSchool of Food Science, Henan Institute of Science and Technology, No. 655 Hua Lan Street, Xinxiang 453003, China.

Funding

high-level talents of Henan Institute of Science and Technology 103020224001/069, 103020224002/056

6 · The paper itself

Abstract

There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an

Indexed as

Agaricus bisporusantioxidant capacitychicken sausagefat substitutesnutritionproduct qualitysensory qualitysoybean oil

Identifiers

PMID40647048

DOI10.3390/foods14132296

PMCPMC12248766

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.