Evidence map›Paper›PMID 40710686›Full record

ArticleGels (Basel, Switzerland)2025

Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility.

Zhaolu Li, Sisi Zhang, Zihan Gao, Xinyue Guo, Ruohan Wang, Maoqiang Zheng, Guangliang Xing

Abstract read
In one paragraph

Article in Gels (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.

  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

7 authors.

Zhaolu LiSchool of Biology and Food Engineering, Suzhou University of Technology, Changshu 215500, China.
Sisi ZhangSchool of Biology and Food Engineering, Suzhou University of Technology, Changshu 215500, China.
Zihan GaoSchool of Biology and Food Engineering, Suzhou University of Technology, Changshu 215500, China.
Xinyue GuoSchool of Biology and Food Engineering, Suzhou University of Technology, Changshu 215500, China.
Ruohan WangSchool of Biology and Food Engineering, Suzhou University of Technology, Changshu 215500, China.
Maoqiang ZhengSchool of Biology and Food Engineering, Suzhou University of Technology, Changshu 215500, China.
Guangliang XingSchool of Biology and Food Engineering, Suzhou University of Technology, Changshu 215500, China.ORCID 0000-0002-4988-8915

Funding

College students' innovation training program project at Suzhou University of Technology in 2025. No number at present"Golden Seed" Program for Innovation and Entrepreneurship at Suzhou University of Technology JXJ202222, JX12502Research Start-up Fund of Suzhou University of Technology KYZ2019036Q
6 · The paper itself

Abstract

Tofu quality is critically influenced by coagulants, though their impact on protein digestibility remains underexplored. This study aimed to investigate the effects of calcium sulfate (CaSO

Indexed as

gel strengthin vitro digestionprotein bioavailabilitytofu

Identifiers

PMID40710686
PMCPMC12295003

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.