Evidence map›Paper›PMID 42101248›Full record

ReviewJournal of food science2026

Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality.

Tharuka Wijesekara, Idaresit Ekaette

Abstract readReview
In one paragraph

Review in 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.

  1. Review
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

2 authors.

Tharuka WijesekaraDepartment of Food Science and Agricultural Chemistry, McGill University, Montreal, Quebec, Canada.
Idaresit EkaetteDepartment of Food Science and Agricultural Chemistry, McGill University, Montreal, Quebec, Canada.ORCID https://orcid.org/0009-0005-2254-9584

Funding

Natural Sciences and Engineering Research Council of Canada 261540-2023
6 · The paper itself

Abstract

Crustacean and molluscan processing as seafood generates a significant amount of shell waste annually, owing to the dense, mineral-rich composition of the exoskeleton. Although valorization efforts have mostly focused on chitin and chitosan, the protein fraction remains underutilized despite its prominent nutritional, functional, and sensory potential. Crustacean shells typically contain 30%-40% protein, enriched with bioactive and flavor-active amino acids, such as glycine, proline, alanine, and arginine. These proteins exhibit promising functional properties, including solubility, emulsification, foaming capacity, and stability. However, efficient recovery remains challenging due to the tightly bound chitin-protein-CaCO

Indexed as

Animal ShellsCrustaceaMolluscaShellfish ProteinsAnimalsChitinHumansProteinsShellfishChitinProteinsShellfish Proteinsbioactivitybiowastefunctional foodgreen methodsmarine shell proteins

Identifiers

PMID42101248
PMCPMC13155193

What OpenQuestion holds

Textmetadata
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.