Evidence map›Paper›PMID 42145831›Full record

ArticleFood science & nutrition2026

Pulsed Electric Field Enhanced Cross-Linking of Alginate and Fish Gelatin for Anti-Oxidative Activities and Entrapment of Nutrients.

Qiaoxia Zhan, Matt Jellecoe, Shan He, Liang Jia

Abstract read
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

4 authors.

Qiaoxia ZhanSchool of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China.ORCID https://orcid.org/0009-0006-0242-3121
Matt JellecoeCollege of Medicine and Public Health Flinders University Bedford Park South Australia Australia.
Shan HeSchool of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China.
Liang JiaSchool of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pulsed electric field (PEF) processing has emerged as a promising non-thermal technology capable of modifying biomolecular structures and enhancing functional properties in food systems. In this study, PEF was applied to fabricate cross-linked alginate-fish gelatin materials, and their structural characteristics, antioxidative activity, and nutrient entrapment capacity were compared with those produced using conventional homogenization. Structural analysis revealed that PEF processing generated smaller particle sizes (~80 nm) compared with homogenization (250-550 nm) and produced more compact microstructures with lower surface area (4678.3 vs. 8230.2 m

Indexed as

anti‐oxidationbiopolymercross‐linkingnutrient entrapmentpulsed electric field

Identifiers

PMID42145831
PMCPMC13172285

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.