Evidence map›Paper›PMID 41349224›Full record

ArticleUltrasonics sonochemistry2026

Effect of ultrasound pretreatment assisted drying methods on structural and thermal properties of soy protein isolate.

Naveed Mahmood, Chang Zheng, Xiaoyan Song, Yuyang Huang, Sajad Ali, Zeeshan Munir, Farzaneh Khorsandi, Yang Li, Fraz Ahmad Khan, Hafiz Mutther Javed

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 2026. 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. Combined Ultrasound and NaHCOFoods (Basel, Switzerland) · 2026
    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

10 authors.

Naveed MahmoodThe Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China; Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Chang ZhengInstitute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China. Electronic address: czheng@gzu.edu.cn.
Xiaoyan SongThe Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China; Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China. Electronic address: songxiaoyan2737@163.com.
Yuyang HuangDepartment of Food Engineering, Heilongjiang Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028 Heilongjiang, China. Electronic address: huangyuyang1979@163.com.
Sajad AliDepartment of Biological Sciences, College of Science, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
Zeeshan MunirDepartment of Agricultural Engineering, University of Kassel, Nordbahnhofstr. 1 a, 37213 Witzenhausen, Germany.
Farzaneh KhorsandiDepartment of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USA.
Yang LiCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.
Fraz Ahmad KhanRice Research Institute, Kala Shah Kaku, Sheikhupura 39018, Pakistan.
Hafiz Mutther JavedRice Research Institute, Kala Shah Kaku, Sheikhupura 39018, Pakistan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Soy protein isolate, a essential component in various food products, can be greatly impacted by the drying process, influencing its quality and functionality. This study evaluates the effect of ultrasound pretreatments (5, 10, and 15 min at 350 W) and different drying techniques, namely, freeze drying (FD), spray drying (SD) and oven drying (OD) on structural and functional properties of soy protein isolate (SPI) powder. Among all drying conditions, maximum peak temperature T

Indexed as

DesiccationSonicationSoybean ProteinsTemperatureUltrasonic WavesHydrophobic and Hydrophilic InteractionsSoybean ProteinsFlavorRheological propertiesSoy protein isolateStructureThermal propertiesUltrasound pretreatment

Identifiers

PMID41349224
PMCPMC12721072

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.