ArticleFoods (Basel, Switzerland)2025
Influences of pH on Gelling and Digestion-Fermentation Properties of Fish Gelatin-Polysaccharide Hydrogels.
Wanyi Sun, Qiuyu Lu, Jiajing Chen, Xinxin Fan, Shengnan Zhan, Wenge Yang, Tao Huang, Fulai Li
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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 registryThe trial behind it
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3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
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4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
8 authors.
Wanyi SunZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
Qiuyu LuZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
Jiajing ChenZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
Xinxin FanZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
Shengnan ZhanZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
Wenge YangZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.ORCID 0000-0002-6476-0127 Tao HuangZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.ORCID 0000-0003-4384-7060 Fulai LiInstitute of Drug Discovery Technology, Ningbo University, Ningbo 315211, China.
Funding
Young PHD Innovation Research Plan of Ningbo (2023J380)Young Science and Technology Innovation Leading Talents of Ningbo 2023QL038
6 · The paper itselfAbstract
This study systematically evaluated the effects of pH (4-10) on the gelation properties, structural characteristics, and in vitro digestion-fermentation behavior of fish gelatin (FG, 6% (
Indexed as
fish gelatingelling propertiesintestinal microbialin vitro digestibilityxanthan gumκ-carrageenan
Identifiers
PMID40807567
PMCPMC12346719
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