ArticleFoods (Basel, Switzerland)2026
Characterization of the Hydrogel-Binding Mechanism of
Qingyun Wang, Xingyu Zhang, Yilong Li, Huiyu Xiang, Weibing Tao, Jiafu Wu, Jiping Fan, Huangchen Xi, Lin Wang, Juncai Hou and 1 more
Abstract read
In one paragraphArticle 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.
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0cells of the map it votes in
0citing papers in PubMed
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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 registryThe trial behind it
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3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
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4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
11 authors.
Qingyun WangKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Xingyu ZhangKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0009-0003-7600-9183 Yilong LiKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Huiyu XiangKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0009-0007-1657-6898 Weibing TaoKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0009-0005-3552-0609 Jiafu WuKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0009-0000-5605-3732 Jiping FanKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Huangchen XiKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Lin WangKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Juncai HouKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Xiaomeng SunKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0000-0002-1132-8584 Funding
Natural Science Foundation of Heilongjiang Province LH2024C121
6 · The paper itselfAbstract
The development of natural biopolymers to improve the structural and textural defects of whey protein in acidic dairy products is of great interest. This study investigated the interaction between
Indexed as
goat yogurtPhellinus linteus polysaccharidespolymerized whey proteintexture
Identifiers
PMID41750890
PMCPMC12939837
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