Tuning Gelation of Insect Proteins: Effect of Ionic Strength on

Rossella Francesca Lanza, Eleonora Muccio, Francesca Malvano, Morteza Darvishikolour, Francesco Marra, Osvaldo H Campanella, Donatella Albanese

Abstract read

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In one paragraph

Article in Gels (Basel, Switzerland), 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.

Functional and Interfacial Responses of Honeybee Pupa Water-Soluble Proteins to pH, Ionic Strength, and Sucrose.Foods (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

7 authors.

Rossella Francesca LanzaDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, SA, Italy.ORCID 0009-0006-9188-9504

Eleonora MuccioDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, SA, Italy.ORCID 0009-0003-3800-2976

Francesca MalvanoDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, SA, Italy.ORCID 0000-0003-2243-630X

Morteza DarvishikolourDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, SA, Italy.

Francesco MarraDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, SA, Italy.ORCID 0000-0001-9397-6966

Osvaldo H CampanellaDepartment of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.

Donatella AlbaneseDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, SA, Italy.ORCID 0000-0001-9072-2098

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Protein gelation is a key mechanism for structuring food systems, as it determines texture, water retention, and overall product stability. Therefore, understanding how processing factors influence gelation is critical for designing functional protein-based matrices. This study investigates the effect of ionic strength on the gelation and techno-functional properties of

Indexed as

Acheta domesticus proteinsgelsionic strengthprotein gelationrheologysustainable proteinstechno-functional properties

Identifiers

PMID41441095

DOI10.3390/gels11120937

PMCPMC12732719

What OpenQuestion holds

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LicenceCC BY

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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.