Evidence map›Paper›PMID 40647114›Full record

ArticleFoods (Basel, Switzerland)2025

Ultrasound-Assisted Enhancement of Gel Properties in

Yuan Fu, Guochuan Jiang, Xing Sun, Shuibing Yang, Jiahang Yu, Xuejun Liu, Liyan Wang, Shuangjie Zhu

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 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. Review
  3. Enhancing Fermented Sausage Quality withGels (Basel, Switzerland) · 2026
    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

8 authors.

Yuan FuSchool of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, China.
Guochuan JiangCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Xing SunSchool of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, China.
Shuibing YangSchool of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, China.
Jiahang YuSchool of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, China.ORCID 0000-0003-4352-8991
Xuejun LiuCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Liyan WangCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.ORCID 0000-0002-3744-7901
Shuangjie ZhuSchool of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, China.

Funding

he Natural Science Research Project of Anhui Educational Committee 2022AH051089Major Project of Anhui Universities KJ2021ZD0133Open Fund Project of State Key Laboratory of Applied Optics SKLAO2021001A19Project of Chuzhou University 2024 Annual Scientific Research Start-up Fund 2024qd41; The Chuzhou University Research Initiation Project 2022qd49This work was supported by Key Project of Anhui Universities for Scientific Research 2024AH051416
6 · The paper itself

Abstract

Surimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like

Indexed as

Hypomesus olidussurimi gelultrasonic treatment

Identifiers

PMID40647114
PMCPMC12248930

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.