Evidence map›Paper›PMID 40807595›Full record

ArticleFoods (Basel, Switzerland)2025

Process Optimization of Thawed Cloudy Huyou Juice Clarification Using a Composite of Carboxymethyl Chitosan and Sodium Alginate.

Peichao Zhang, Liang Zhang, Xiayu Liu, Yuxi Wang, Jiatong Xu, Pengfei Liu, Boyuan Guan

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.

  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.

Peichao ZhangCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Liang ZhangInnovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China.
Xiayu LiuInnovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China.
Yuxi WangCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.ORCID 0000-0003-3082-904X
Jiatong XuCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Pengfei LiuCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Boyuan GuanCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Funding

China Postdoctoral Science Foundation 2024M762847Postdoctoral Fellowship Program of CPSF GZC20232334Preferential funding for postdoctoral research projects in Zhejiang Province ZJ2024119Science and technology programme in Jiashan County 2024E19
6 · The paper itself

Abstract

Cloudy huyou juice is increasingly popular for its unique flavor, but flocculent precipitation after cold storage and thawing affects its sensory quality and increases production costs. This study optimized the clarification of thawed cloudy huyou juice using a composite of carboxymethyl chitosan (CC) and sodium alginate (SA), prepared via ionic and covalent crosslinking. The composite was characterized by SEM, FTIR, and thermal analysis. Transmittance was used to evaluate clarification performance. The effects of dosage, adsorption time, and temperature were first assessed through single-factor experiments, followed by optimization using a Box-Behnken response surface methodology. The composite significantly improved clarity (

Indexed as

carboxymethyl chitosanclarificationhuyou juiceresponse surface methodologysodium alginate

Identifiers

PMID40807595
PMCPMC12346841

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.