Evidence map›Paper›PMID 41211151›Full record

ArticleFood chemistry: X2025

Dual strengthen of texture and salty perception for reconstructed duck ham

Henan Wei, Xiaoqun Zeng, Yangying Sun, Changyu Zhou, Qiang Xia, Zhen Wu, Hongbing Yan, Yangyang Hu, Daodong Pan

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. 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

9 authors.

Henan WeiState Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
Xiaoqun ZengState Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
Yangying SunState Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
Changyu ZhouState Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
Qiang XiaState Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
Zhen WuState Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
Hongbing YanHangzhou Dakang Pickled Food Co., Ltd., Hangzhou 311107, China.
Yangyang HuState Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
Daodong PanState Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Reducing salt in reconstructed duck ham while maintaining its texture is still challenging. This study developed a novel salt-reducing strategy using lyophilized emulsion complexes of myofibrillar protein (MP) and gum Arabic (GA) (4:0, 3:1, 2:2, 1:3 and 0:4) with TGase as control. Spectroscopic analysis revealed that MP-GA complexation enhanced the protein unfolding, particularly the balanced protein/polysaccharide ratio at 3:1 (M

Indexed as

dual enhancementsmeat integrationMP-GA complexreconstructed hamsalt

Identifiers

PMID41211151
PMCPMC12595352

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.