Evidence map›Paper›PMID 41892551›Full record

ArticleGels (Basel, Switzerland)2026

Effects of Two Composite Modifications on the Emulsifying and Potential Gel Properties of Palm Kernel Cake Glutelin-1.

Peiyao Long, Ling Dang, Zhihui Wei, Zihao Zhang, Yajun Zheng, Hao Wang, Jiaying Pei

Abstract read
In one paragraph

Article in Gels (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

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

7 authors.

Peiyao LongFood Science College, Shanxi Normal University, Taiyuan 030092, China.
Ling DangSchool of Health Management, Shanxi Technology and Business University, Taiyuan 030006, China.
Zhihui WeiFood Science College, Shanxi Normal University, Taiyuan 030092, China.
Zihao ZhangFood Science College, Shanxi Normal University, Taiyuan 030092, China.
Yajun ZhengFood Science College, Shanxi Normal University, Taiyuan 030092, China.
Hao WangFood Science College, Shanxi Normal University, Taiyuan 030092, China.
Jiaying PeiFood Science College, Shanxi Normal University, Taiyuan 030092, China.

Funding

the Natural Science Foundation of Shanxi Province, China 202203021221139
6 · The paper itself

Abstract

Palm kernel cake glutelin-1 (PKCG-1) can be used as a novel emulsifier, contingent upon enhancement of its emulsifying functionality. This study investigated the influences and underlying mechanisms of ultrasonication-assisted gallic acid-binding or arabinose-glycosylation on the emulsifying properties of PKCG-1. The results demonstrated that ultrasonication-assisted gallic acid-binding yielded the greatest improvement in emulsifying ability (from 91.03 to 159.74 m

Indexed as

arabinose glycosylationemulsifying propertiesgallic acid conjugationmechanism insightsoil palm kernel cake glutelin-1ultrasonication

Identifiers

PMID41892551
PMCPMC13025521

What OpenQuestion holds

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LicenceCC BY
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.