Evidence map›Paper›PMID 42196137›Full record

ArticleGels (Basel, Switzerland)2026

Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs.

Xin Hu, Jingyu Wang, Haijin Tang, Xinlian Su, Lifang Zou, Baocai Xu

Abstract read
In one paragraph

Article in Gels (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

6 authors.

Xin HuSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.ORCID 0000-0002-6316-7401
Jingyu WangAnhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, Fuyang Normal University, Fuyang 236037, China.
Haijin TangSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Xinlian SuSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Lifang ZouSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Baocai XuSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

Funding

Fuyang Normal University 2025KYQD0078Hefei University of Technology 2024YFD2100204
6 · The paper itself

Abstract

This study investigated the effects of curdlan (CUR) on the structural stability and thermal processing properties of

Indexed as

curdlanfood 3D/4D printingmeat analogsmycelium-based foodsstructural stabilitythermal processing

Identifiers

PMID42196137
PMCPMC13205398

What OpenQuestion holds

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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.