Evidence map›Paper›PMID 42006654›Full record

ArticleFood chemistry: X2026

Exploring the role of NaOH in modulating the properties of metal-free preserved egg white gels: physicochemical, rheological, and structural properties.

Pengfei Geng, Erjiao Li, Yanli Wang, Yuanyuan Zhang, Yi Sun, Guofeng Jin, Lizhi Lu, Zhaoxia Cai, Long Sheng

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. 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.

  1. 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

9 authors.

Pengfei GengNational Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Erjiao LiNational Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Yanli WangNational Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Yuanyuan ZhangNational Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Yi SunNational Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Guofeng JinSchool of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Lizhi LuState Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Zhaoxia CaiNational Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Long ShengNational Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Traditional salted egg production relies on metal ions to regulate alkali penetration during processing. However, excessive metal ion intake poses potential health risks, highlighting the urgent need to develop metal-free processing alternatives. In this study, an ex-shell alkali-induced model was used to investigate the effects of different NaOH concentrations on the physicochemical properties, rheological behavior, and microstructure of duck egg white gels. The results showed that when the NaOH concentration was below 1.0%, gel hardness (107.98 g), elasticity (0.958), viscosity (86.51), and water-holding capacity (60.62%) were significantly enhanced (

Indexed as

Alkali treatmentEgg white gelPreserved eggsProtein structure

Identifiers

PMID42006654
PMCPMC13090318

What OpenQuestion holds

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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.