Evidence map›Paper›PMID 42073182›Full record

ArticleFoods (Basel, Switzerland)2026

Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages.

Zhi Wang, Xuefei Wang, Xin Li, Chao Zhang, Fangda Sun, Qian Chen, Qian Liu, Baohua Kong, Haotian Liu

Abstract read
In one paragraph

Article in Foods (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

9 authors.

Zhi WangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0000-0001-5455-8331
Xuefei WangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.
Xin LiCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.
Chao ZhangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.
Fangda SunCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0000-0002-5577-6768
Qian ChenCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.
Qian LiuCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0000-0003-1692-3267
Baohua KongCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0000-0002-6417-6836
Haotian LiuCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Funding

China Postdoctoral Science Foundation 2024M750335National Natural Science Foundation of China 32472265
6 · The paper itself

Abstract

In this study, vegetable oil-based high-internal-phase Pickering emulsions (HIPPEs) were formulated from soy protein isolate and sodium alginate, and the effects of different replacement ratios (20-100%) of pork back fat on the quality of emulsified sausages were investigated. With the increase in the fat replacement ratio, cooking loss, released fat, and lipid oxidation significantly decreased (

Indexed as

emulsified sausagesfat substitutionhigh-internal-phase Pickering emulsionquality characteristic

Identifiers

PMID42073182
PMCPMC13115062

What OpenQuestion holds

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Registered trials

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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.