Evidence map›Paper›PMID 40647094›Full record

ArticleFoods (Basel, Switzerland)2025

Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels.

Fali Zhang, Jian Shi, Yanfei Chen, Yao Yue, Wenzheng Shi, Tanye Xu, Min Qu

Abstract read
PubMed Full text at PMC Publisher
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 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

7 authors.

Fali ZhangCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.ORCID 0009-0008-2790-8226
Jian ShiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Yanfei ChenCollege of Fisheries and Life Sciences, Dalian Ocean University, Dalian 116023, China.
Yao YueSchool of Pharmacy, East China Normal University, Shanghai 200062, China.ORCID 0009-0008-8446-916X
Wenzheng ShiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Tanye XuCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Min QuCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Funding

Liaoning Provincial Science and Technology Program Joint Fund 2023-MSLH-011National Natural Science Foundation of China 32201926National & Provincial College Students' Innovation Fund Project of Liaoning Provincial Department of Education S202410158035
6 · The paper itself

Abstract

By analyzing interfacial dynamics between soybean oil concentrations and soy protein isolate (SPI), this study established their impact on Pickering emulsion stability. Two optimal soy protein-based emulsions (EM60 with 60% oil phase; EM75 with 75%) were identified as lipid substitutes in silver carp surimi products. The results revealed that uniformly spherical droplets in EM60 enhanced interparticle interactions at emulsion interfaces. Compared to EM75 addition, EM60's finely dispersed droplets improved gel network compactness in the surimi matrix. This increased water-holding capacity (WHC) by 12.037% and gel strength by 2414.168 g·mm. EM75 addition significantly enhanced gel whiteness by 0.8483 units (

Indexed as

lipid substitutesPickering emulsionrheological propertiessoy proteinsurimi products

Identifiers

PMID40647094
PMCPMC12249174

What OpenQuestion holds

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LicenceCC BY
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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.