Evidence map›Paper›PMID 41567326›Full record

ArticleFrontiers in nutrition2025

Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink.

Jacob Ojobi Omedi, Cheng Chen, Angelo Uriho, Shuning Zhang, Li Liang, Qibo Zou, Yan Xu, Min Zhang, Yuchuan Wang, Weining Huang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 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

10 authors.

Jacob Ojobi OmediState Key Laboratory of Food Science and Resources, and School of Food Science and Technology, Jiangnan University, Wuxi, China.
Cheng ChenState Key Laboratory of Food Science and Resources, and School of Food Science and Technology, Jiangnan University, Wuxi, China.
Angelo UrihoState Key Laboratory of Food Science and Resources, and School of Food Science and Technology, Jiangnan University, Wuxi, China.
Shuning ZhangState Key Laboratory of Food Science and Resources, and School of Food Science and Technology, Jiangnan University, Wuxi, China.
Li LiangState Key Laboratory of Food Science and Resources, and School of Food Science and Technology, Jiangnan University, Wuxi, China.
Qibo ZouFortune Bakery Co., Ltd., DaoXianCun Group, Zhangjiagang, China.
Yan XuKey Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Min ZhangState Key Laboratory of Food Science and Resources, and School of Food Science and Technology, Jiangnan University, Wuxi, China.
Yuchuan WangState Key Laboratory of Food Science and Resources, and School of Food Science and Technology, Jiangnan University, Wuxi, China.
Weining HuangState Key Laboratory of Food Science and Resources, and School of Food Science and Technology, Jiangnan University, Wuxi, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the effects of three hydrocolloids, xanthan gum (XG), arabica gum (AG) and carboxymethylcellulose (CMC), at two concentrations on the rheological, water mobility and 3D printing characteristics of pitaya fruit-based inks were investigated. The results showed that hydrocolloids restricted water mobility by increasing the immobilized water (T

Indexed as

3D printinghydrocolloidspitaya fruitrheological propertiestextural profilewater mobility

Identifiers

PMID41567326
PMCPMC12815879

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.