Evidence map›Paper›PMID 41227609›Full record

ArticleFoods (Basel, Switzerland)2025

Cold Plasma-Treated Chickpea Protein Isolate: Effects on Rheological Behavior and Quality Characteristics of Allergen-Free Rice Muffins.

Jiayu Sun, Jian Wang, Zimo Wen, Ye Liu, Daodong Pan, Lihui Du

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.

Jiayu SunState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
Jian WangState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
Zimo WenState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
Ye LiuState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
Daodong PanState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
Lihui DuState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.

Funding

Yongjiang Talent Introduction Programme Young talent sub-project, 2021
6 · The paper itself

Abstract

Allergen-free (AF) baked goods usually show inferior texture and mouth-feel due to lack of functional proteins. This study evaluated the quality characteristics of AF muffins incorporated with three different sources of chickpea protein isolate (CPI), including commercial CPI, laboratory CPI, and cold plasma-modified laboratory CPI at varying addition levels (5%, 10%, and 15%). Results indicate that commercially available CPI exhibits high viscoelasticity in whole wheat muffin batter due to mixed protein types and severe denaturation, but the finished muffins are excessively hard with insufficient elasticity. Adding 15% laboratory CPI treated with cold plasma significantly enhanced the viscoelasticity of the muffin batter. The final product achieved a volume of 99.43 cm

Indexed as

allergen-free muffinschickpea protein isolatecold plasmaquality propertiesrheological properties

Identifiers

PMID41227609
PMCPMC12608669

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.