The improvement role of peanut roasting conditioning before oil extraction on protein functional properties.

Qian Lu, Yubao Guo, Ruijie Zhao, Deyun Guo, Yihan Lei, Mengjiao Zeng

Abstract read

In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing 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

2 citing papers in PubMed.

Physicochemical characterization of sorghum husk proteins and development of glutelin-based sub-micron particles for lycopene encapsulation.Food chemistry: X · 2026
Article
Genome-wide identification and gene expression analysis of Formin homology 2 (FH2) genes in peanut.BMC plant biology · 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

6 authors.

Qian LuSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China.

Yubao GuoSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China.

Ruijie ZhaoSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China.

Deyun GuoSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China.

Yihan LeiSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China.

Mengjiao ZengSchool of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Effects of peanut roasting conditioning before aqueous ethanol extraction of oil on the functional properties and structure of peanut protein isolate (PPI) and peanut protein concentrate (PPC) were investigated to facilitate value-added utilization of low-denatured meal from oil aqueous extraction. Except for solubility, the functional properties of PPI and PPC were maintained or improved after roasting. Specifically, the solubility (36.99%), foam stability (78.64%), emulsification activity index (27.37 m

Indexed as

Emulsifying propertiesFoam stabilityPeanut protein isolateProtein structureRoasting pre-treatmentValue-added utilization

Identifiers

PMID41630874

DOI10.1016/j.fochx.2026.103570

PMCPMC12860916

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LicenceCC BY-NC-ND

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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.