Evidence map›Paper›PMID 41853594›Full record

ArticleFood chemistry: X2026

Mutual interactions between HG-LG gellan gum and tea polyphenols: Concentration-dependent structural modulation and enhanced antioxidant stability.

Hongxia Lu, Tong Chang, Ming Geng, Lulu Qi, Decong Xu, Mengting Zhang, Yu Zhu, Guilan Zhu

Abstract read
PubMed Full text at PMC Publisher
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. 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

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

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.

Hongxia LuDepartment of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China.
Tong ChangDepartment of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China.
Ming GengDepartment of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China.
Lulu QiDepartment of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China.
Decong XuDepartment of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China.
Mengting ZhangDepartment of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China.
Yu ZhuDepartment of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China.
Guilan ZhuDepartment of Biological and Food Engineering, Hefei Normal University, Lian Hua Road, Hefei 230601, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Tea polyphenols (TPs) provide health benefits but are unstable during the thermal and pH variations during food processing and storage. In this study, we developed a composite hydrogel system using low- and high-acyl gellan gums (HG-LG, 1:1

Indexed as

Gellan gumGel properties;antioxidant activityTea polyphenolsThermal stability

Identifiers

PMID41853594
PMCPMC12993175

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

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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.