Evidence map›Paper›PMID 40941181›Full record

ArticleFoods (Basel, Switzerland)2025

Fermentation of Pea Protein Isolate by

Zhunyao Zhu, Laijing Zhu, Yanli Wang, Ruixue Cao, Yifan Ren, Xiangzhong Zhao

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. 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

6 authors.

Zhunyao ZhuSchool of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Laijing ZhuSchool of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.ORCID 0009-0009-1605-2765
Yanli WangSchool of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.ORCID 0009-0008-0981-1754
Ruixue CaoSchool of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Yifan RenSchool of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Xiangzhong ZhaoSchool of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.ORCID 0000-0003-1772-1608

Funding

he Key R&D Program of Shandong Province, China No. 2020CXGC010604Science and Technology Project Tasks, Rongcheng, China No. 2023RCJBZ001
6 · The paper itself

Abstract

Pea protein isolate (PPI) is a plant protein with high nutritional value, but its application in food is limited by an unpleasant beany flavor. This study aimed to investigate the feasibility of improving the flavor of PPI through fermentation with

Indexed as

Enterococcus faecalisfermentationpea protein isolatephysicochemical propertiesvolatile compounds

Identifiers

PMID40941181
PMCPMC12427843

What OpenQuestion holds

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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.