Modulating Magnesium Ion Release for Dual Enhancement of Gel Properties and Nutrient Retention in Selenium-Enriched Tofu.

Fute Du, Tingting Tang, Jinxiaohan Zhang, Xiaoke Yan, Ying Xin, Yujie Su, Ming Zhang, Yuanqi Lv

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. 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

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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

8 authors.

Fute DuCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Tingting TangChongqing Key Laboratory of Economic Plant Biotechnology, College of Landscape Architecture and Life Sciences, Chongqing University of Arts and Sciences, Yongchuan, Chongqing 402160, China.

Jinxiaohan ZhangCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Xiaoke YanCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Ying XinCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.ORCID 0000-0001-7413-0711

Yujie SuSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Ming ZhangFood Research Center, Zhongyuan Institute, Zhejiang University, Zhengzhou 450001, China.

Yuanqi LvCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Funding

the Cultivation Project of Tuoxin Team in Henan University of Technology 2024TXTD04the "Double First-Class" Undergraduate Science and Technology Innovation Capability Enhancement Special Project of Henan University of Technology HN-HautFood IAEG-033the Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan University of Technology No.GO202517the Scientific Research Starting Foundation Project for High-level Talents of Henan University of Technology 2024BS008

6 · The paper itself

Abstract

Traditional rapid coagulation processes often compromise the quality of selenium-enriched tofu, leading to suboptimal texture and substantial nutrient loss. This study regulated the gel properties and nutrient retention of selenium-enriched tofu by controlling magnesium ion (Mg

Indexed as

emulsion coagulantgel propertiesmagnesium ion releasenutrient retentionselenium-enriched tofuselenium retentionshear rate

Identifiers

PMID41683040

DOI10.3390/foods15030452

PMCPMC12896476

What OpenQuestion holds

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LicenceCC BY

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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.