Interaction and Antioxidant Functions of Lactoferrin-

Runru Xiang, Duoduo Zhang, Shunjie Kang, Jiwei Ding, Qin Shu, Guo Hao, Tao Ma, Yongfeng Liu

Abstract read

In one paragraph

Article in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

Interaction and Antioxidant Functions of Lactoferrin-International journal of food science · 2026
Article

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.

Runru XiangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China, snnu.edu.cn.ORCID https://orcid.org/0009-0009-0311-2773

Duoduo ZhangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China, snnu.edu.cn.ORCID https://orcid.org/0000-0002-1579-4398

Shunjie KangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China, snnu.edu.cn.ORCID https://orcid.org/0009-0003-0298-1957

Jiwei DingCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China, snnu.edu.cn.ORCID https://orcid.org/0009-0004-9802-842X

Qin ShuCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China, snnu.edu.cn.ORCID https://orcid.org/0009-0009-7313-5460

Guo HaoShaanxi Goat Milk Product Quality Supervision and Inspection Center, Fuping, 711700, Shaanxi, China.

Tao MaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China, snnu.edu.cn.ORCID https://orcid.org/0000-0002-0885-5519

Yongfeng LiuCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, Shaanxi, China, snnu.edu.cn.ORCID https://orcid.org/0000-0002-6304-6618

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The interactions between proteins and polysaccharides are of great significance in the development of innovative functional foods. This study aimed to systematically explore the interaction mechanisms between lactoferrin (LF) and

Indexed as

antioxidant activityinteractionlactoferrinPolygonatum sibiricum polysaccharide

Identifiers

PMID42005362

DOI10.1155/ijfo/8381915

PMCPMC13088258

What OpenQuestion holds

Textmetadata

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.