Evidence map›Paper›PMID 40917234›Full record

ArticleJournal of food science and technology2025

Physical and chemical properties of exopolysaccharide obtained from whey fermentation by

J H P Lopes Neto, S Soares, R E Santos, K S Leite, M I F Campos, C V B Grisi, J E S Ribeiro, M T Cavalcanti, C M Silva, M Iacomini and 1 more

Abstract read
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In one paragraph

Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

11 authors.

J H P Lopes NetoPostgraduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.ORCID 0000-0002-0002-8324
S SoaresPostgraduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
R E SantosPostgraduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
K S LeitePostgraduate Program in Mechanical Engineering, Department of Mechanical Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
M I F CamposPostgraduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
C V B GrisiPostgraduate Program in Agro-Food Technology,, Federal University of Paraíba, Bananeiras, Brazil.
J E S RibeiroDepartment of Agroindustrial Management and Technology, Federal University of Paraíba, Bananeiras, Brazil.
M T CavalcantiNational Institute of the Semi-Arid - INSA, Ministry of Science, Technologies and Innovations - MCTI, Campina Grande, Brazil.
C M SilvaEMBRAPA - Food Agroindustry, Rio de Janeiro, Brazil.
M IacominiDepartment of Molecular Biology and Biochemistry, Federal University of Paraná, Curitiba, Brazil.
H R CardarelliDepartment of Food Technology, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The use of whey as an alternative culture medium for fermentation by lactic bacteria enables generating new products exopolysaccharide (EPS) and avoids environmental and economic damage. This work aimed to characterize the exopolysaccharide obtained from whey fermentation (EPS-LN60) by Graphical abstract:

Indexed as

Chemical compositionDairy byproductLactic acid bacteriaPolymer

Identifiers

PMID40917234
PMCPMC12411378

What OpenQuestion holds

Textmetadata
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.