Evidence map›Paper›PMID 41875789›Full record

ArticleUltrasonics sonochemistry2026

Optimizing secondary pasteurization induced gel defects of ambient-temperature-storage yogurt: Synergistic effects of low-methoxyl pectin and diffusing/focusing ultrasound.

Shengqi Zhang, Shizhen Niu, Wenyu Suo, Jing Hao, Minquan Wu, Mokhtar Dabbour, Benjamin Kumah Mintah, Chunhua Dai, Ronghai He, Yujia Xu and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 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

11 authors.

Shengqi ZhangSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China. Electronic address: zhangshengqi0418@163.com.
Shizhen NiuInner Mongolia Mengniu Dairy (Group) Co, Ltd, Hohhot 011500, China. Electronic address: niushizhen@mengniu.cn.
Wenyu SuoSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China.
Jing HaoSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China.
Minquan WuSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China.
Mokhtar DabbourDepartment of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt.
Benjamin Kumah MintahCSIR-Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana.
Chunhua DaiSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China.
Ronghai HeSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu road, Zhenjiang, Jiangsu 212013, China. Electronic address: heronghai1971@126.com.
Yujia XuInner Mongolia Mengniu Dairy (Group) Co, Ltd, Hohhot 011500, China. Electronic address: xuyujia@mengniu.cn.
Hongliang LiInner Mongolia Mengniu Dairy (Group) Co, Ltd, Hohhot 011500, China. Electronic address: lihongliang@mengniu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Ambient-temperature-storage yogurt (ATSY) requires secondary pasteurization for extended shelf life but suffers reduced stability, making the pectin-ultrasound (US) combination promising. Consequently, this study investigated the effects of low-methoxyl pectin (LMP) combined with diffusing/focusing ultrasound (DUS/FUS) on the stability and textural properties of ATSY. First, 0.5% LMP was optimized as it maximized water-holding capacity (WHC). The results indicated that the FUS-0.5% LMP treatment increased WHC by 46.71% and improved the apparent viscosity at 50 s

Indexed as

Food StoragePasteurizationPectinsTemperatureUltrasonic WavesYogurtDiffusionGelsViscosityWaterGelsPectinsWaterAmbient-temperature-storage yogurtLow-methoxyl pectinSecondary pasteurizationUltrasonicationYogurt gel

Identifiers

PMID41875789
PMCPMC13049532

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.