Evidence map›Paper›PMID 42205569›Full record

ArticleFood chemistry: X2026

Mechanisms underlying the changes in interaction characteristics of beef sarcoplasmic, myofibrillar protein and their correlations induced by ovalbumin and ethanol addition.

Yan Dai, Sha Yi, Zhen Lu, Xiao-Li Pan, Yu-Xin Li, Yan-Yan Chen, Feng Huang, Chun-Hong Li

Abstract read
In one paragraph

Article in Food chemistry: X, 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

8 authors.

Yan DaiDepartment of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 401228, PR China.
Sha YiDepartment of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 401228, PR China.
Zhen LuDepartment of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 401228, PR China.
Xiao-Li PanDepartment of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 401228, PR China.
Yu-Xin LiDepartment of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 401228, PR China.
Yan-Yan ChenInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
Feng HuangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
Chun-Hong LiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to preliminarily investigate the effects of 5% ethanol (E) and ovalbumin (OVA) at different concentrations (0.2%-2%) on the interaction characteristics and underlying mechanisms of beef sarcoplasmic proteins (SP), myofibrillar proteins (MP) and their correlations. The results showed that E + 2%OVA group significantly decreased β-sheet% and induced fainter denaturation peaks in SP matrix, which represented degradation and structure changes. Meanwhile, treatments with E + OVAs (>1%) tended to lower gel-related properties, which reflected by the increased proportion of free water (P

Indexed as

BeefCharacteristicsEthanolMyofibrillarOvalbuminSarcoplasmic

Identifiers

PMID42205569
PMCPMC13208081

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.