Investigation of the Effect of NaCl Concentrations on the Formation of Amyloid Fibrils During the Cooking of Wheat Noodles.

Ying Liang, Chunlei Zheng, Liu Yang, Minqian Huang, Jiajia Liu, Hao Liu, Baoshan He, Jinshui Wang

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

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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.

Role of Anion Identity in the Assembly and Morphology of Whey Protein Isolate Nanofibril Aggregates.Foods (Basel, Switzerland) · 2026
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.

Ying LiangCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.

Chunlei ZhengCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.

Liu YangCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.

Minqian HuangCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.

Jiajia LiuCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.

Hao LiuCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.

Baoshan HeCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Jinshui WangCollege of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.

Funding

For youth backbone teachers in colleges and universities of Henan province funded 2023GGJS061Program for Science &Technology Innovation Talents in Universities of Henan Province ZZK20240SW-0002Scientific and Collaborative Innovation Special Project of Zhengzhou, Henan Province 21ZZXTCX03Special Funds to Subsidize Scientific Research Projects in Zhengzhou R&D 22ZZRDZX34the Joint Fund of Science and Technology Research and Development Plan of Henan Province in 2022 225200810110the National Natural Science Foundation of China (NSFC) 32202087

6 · The paper itself

Abstract

In our previous study, we observed that sodium chloride (NaCl) influences the formation of amyloid fibrils (AFs) by gluten in cooked wheat noodles. However, the underlying mechanisms of NaCl's effect on AF formation during the cooking process remain unclear. This study systematically investigates the impact of NaCl concentration (0-2.0%,

Indexed as

amyloid fibrilsglutensodium chloridethermal processingwheat noodles

Identifiers

PMID40870805

DOI10.3390/foods14162892

PMCPMC12385723

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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.