Ultrasound-Assisted Soaking Facilitates Purine Dissolution from Soybean Powder: Development and Preliminary Application of Low-Purine Soybean Powder.

Hongfeng Yu, Yuting Zheng, Lulu Yang, Yong Zhao, Xinxin Ma, Li Li, Haiquan 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. 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.

Genomic and Phenotypic Characterization of the Probiotic Potential and Safety of Bacillus velezensis CH3-2 Isolated from Chahua Chicken.Probiotics and antimicrobial proteins · 2026
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

7 authors.

Hongfeng YuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Yuting ZhengCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Lulu YangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Yong ZhaoCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Xinxin MaShanghai Tramy Green Food (Group) Co., Ltd., Shanghai 201300, China.

Li LiShanghai Tramy Green Food (Group) Co., Ltd., Shanghai 201300, China.

Haiquan LiuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Funding

Shanghai Agriculture Applied Technology Development Program X2024-02-08-00-12-F00038

6 · The paper itself

Abstract

People suffering from gout and hyperuricemia have limited consumption of soy products because of their high purine content, even though soybean is a nutrient-rich crop. This study developed a combined purine reduction process: ultrasonic-assisted soaking to promote purine dissolution and isoelectric point precipitation to separate purines with minimal protein loss. A high-performance liquid chromatography (HPLC) method for rapid purine determination was first established (R

Indexed as

low purine soy productspurine reductionsoybeanultrasound-assisted soaking

Identifiers

PMID42196029

DOI10.3390/foods15101827

PMCPMC13205355

What OpenQuestion holds

Textmetadata

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.