Evidence map›Paper›PMID 41644558›Full record

ReviewNPJ science of food2026

Strategies for enhancing protein solubility: methods, applications, and prospects.

Ruiqi Cao, Weihao Wang, Zhiyan Zhang, Chuan Wang, Qingjing Huang, Lixiu Yan, Jiamin Zhang, Jie Cheng

Abstract readReview
In one paragraph

Review in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. Recent Advances in Omics Technology in Food Flavor.Foods (Basel, Switzerland) · 2026
    Review
  3. Review
  4. 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

8 authors.

Ruiqi Cao *Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu, PR China.
Weihao Wang *Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu, PR China.
Zhiyan ZhangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu, PR China.
Chuan WangChongqing Academy of Metrology and Quality Inspection, Chongqing, PR China. tranver@163.com.
Qingjing HuangChongqing Academy of Metrology and Quality Inspection, Chongqing, PR China.
Lixiu YanChongqing Academy of Metrology and Quality Inspection, Chongqing, PR China.
Jiamin ZhangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu, PR China.
Jie ChengMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu, PR China. chengjie@cdu.edu.cn.

Funding

the earmarked fund CAR-43the National Modern Agricultural Industrial Technology System, Sichuan Innovation Team Construction Project SCCXTD-2024-8
6 · The paper itself

Abstract

Controlling protein solubility is critical yet challenging for food and pharmaceutical applications. This review dissects the molecular and environmental determinants governing solubility behavior. It integrates traditional modification strategies with emerging artificial intelligence-driven approaches, emphasizing the transition from empirical trial-and-error to data-driven rational design. This work provides a systematic framework to advance protein engineering solutions across diverse industrial sectors.

Identifiers

PMID41644558
PMCPMC12982776

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.