Roles of Amino Acid Properties in Regulating the Gel Characteristics of Low-Salt Pacific White Shrimp (

Yiting Gu, Wanying Sun, Jiao Jia, Jianan Yan, Bin Lai, Haitao Wu, Ce Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 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.

Regulatory mechanism of leucine-amidated pectin on the gel properties of shrimp surimi as a salt substitute.Food chemistry: X · 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.

Yiting GuKey Laboratory of Aquatic Product Processing and Quality Control, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Dalian Polytechnic University, Dalian 116034, China.

Wanying SunLiaoning Key Laboratory of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.

Jiao JiaKey Laboratory of Aquatic Product Processing and Quality Control, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Dalian Polytechnic University, Dalian 116034, China.

Jianan YanKey Laboratory of Aquatic Product Processing and Quality Control, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Dalian Polytechnic University, Dalian 116034, China.

Bin LaiKey Laboratory of Aquatic Product Processing and Quality Control, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Dalian Polytechnic University, Dalian 116034, China.

Haitao WuKey Laboratory of Aquatic Product Processing and Quality Control, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Dalian Polytechnic University, Dalian 116034, China.

Ce WangKey Laboratory of Aquatic Product Processing and Quality Control, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Dalian Polytechnic University, Dalian 116034, China.

Funding

Doctoral Starting-up Foundation of Liaoning Science and Technology Department 2025-BS-0469the National Natural Science Foundation of China 32402148the Special Fund of Basic Scientific Research Expenses of Undergraduate Universities in Liaoning Province LJBKY2025029

6 · The paper itself

Abstract

To improve the gel quality of low-salt shrimp surimi gel (SSG) from Pacific white shrimp (

Indexed as

amino acidsgel propertiesin vitro digestionlow saltmyofibrillar proteinsshrimp surimi gel

Identifiers

PMID41596997

DOI10.3390/foods15020400

PMCPMC12840827

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.