Evidence map›Paper›PMID 41140607›Full record

ArticleFood chemistry: X2025

Mechanism of synergistic ultrasound-ethanol treatment in salted egg yolk: Rapid texture optimization and flavor enhancement.

Ling Ma, Danrong Yu, Ni Zhang, Yaogui Sun, Xiaoxia Ren, Dan Zheng, Chunyou Liu, Xiaoyu Zhang, Zhihui Yu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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

9 authors.

Ling MaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Danrong YuCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Ni ZhangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Yaogui SunCollege of Veterinary Medicine, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Xiaoxia RenCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Dan ZhengCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Chunyou LiuDepartment of Food Science and Technology, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China.
Xiaoyu ZhangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Zhihui YuCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Conventional salted duck egg yolk (SEY) suffers from hard-core texture and undesirable flavor. This study aims to enhance SEY quality and elucidate the underlying mechanisms via high-intensity ultrasound (HIU)-assisted ethanol treatment. The results revealed that optimal 200 W treatment lowered hardness while increasing chewiness (2.22 g) and adhesiveness (0.67 g·

Indexed as

Flavor enhancementProtein-lipid interactionsSalted egg yolkTextural propertiesUltrasound-assisted ethanol treatment

Identifiers

PMID41140607
PMCPMC12547261

What OpenQuestion holds

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Registered trials

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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.