Evidence map›Paper›PMID 42064023›Full record

ArticleFood science & nutrition2026

Sources of Microbial and Organic Contaminants in the Production of Soybean Whey Protein for Feed and Potential Food Applications.

Yuanxiang Liu, Wei Wang, Yishu Peng, Luhua Feng, Chongzhou Li, Zhiyong Zhang, Junhui Zhao, Chunwen Yang, Tong Mu, Jinlu Wang and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 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

12 authors.

Yuanxiang LiuState Key Laboratory of Microbial Technology, Institute of Microbial Technology Shandong University Qingdao Shandong China.
Wei WangState Key Laboratory of Microbial Technology, Institute of Microbial Technology Shandong University Qingdao Shandong China.
Yishu PengState Key Laboratory of Microbial Technology, Institute of Microbial Technology Shandong University Qingdao Shandong China.
Luhua FengState Key Laboratory of Microbial Technology, Institute of Microbial Technology Shandong University Qingdao Shandong China.
Chongzhou LiState Key Laboratory of Microbial Technology, Institute of Microbial Technology Shandong University Qingdao Shandong China.
Zhiyong ZhangShandong LvBang Bio-Tech Company Binzhou China.
Junhui ZhaoShandong LvBang Bio-Tech Company Binzhou China.
Chunwen YangShandong LvBang Bio-Tech Company Binzhou China.
Tong MuShandong LvBang Bio-Tech Company Binzhou China.
Jinlu WangShandong LvBang Bio-Tech Company Binzhou China.
Chunfang LiState Key Laboratory of Microbial Technology, Institute of Microbial Technology Shandong University Qingdao Shandong China.
Chunyu YangState Key Laboratory of Microbial Technology, Institute of Microbial Technology Shandong University Qingdao Shandong China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Soybean whey wastewater (SWW), a rich source of soybean whey protein (SWP), is prone to microbial rancidity, posing environmental and resource challenges. This study explores the causes of rancidity-characterized by a pungent, sour, and putrid odor-in the effluents of sealed buffer tank during SWP recovery via pneumatic flotation. Metagenome, bacterial diversity, and HPLC analyses showed the obligate anaerobe

Indexed as

anaerobic rancidityEnterococcus faeciumMegaspherasoybean whey protein (SWP)soybean whey wastewater (SWW)sustainable production

Identifiers

PMID42064023
PMCPMC13126613

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.