Evidence map›Paper›PMID 42294137›Full record

ArticleFood chemistry: X2026

Probiotic-driven modifications in structural properties enhance protein digestibility and amino acid availability in yogurt.

Caiziyu Yu, Shusen Li, Xiyu Qin, Julong Liu, Chenyuan Wang, Qianqian Huang, Erna Sun, Ziqiang Li, Qiruonan Shen, Nan Shang and 1 more

Abstract read
PubMed Full text at PMC Publisher
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

11 authors.

Caiziyu YuCollege of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Shusen LiMengniu Hi-Tech Dairy Product Beijing Co., Ltd., Beijing 101100, China.
Xiyu QinCollege of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Julong LiuMengniu Hi-Tech Dairy Product Beijing Co., Ltd., Beijing 101100, China.
Chenyuan WangMengniu Hi-Tech Dairy Product Beijing Co., Ltd., Beijing 101100, China.
Qianqian HuangCollege of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Erna SunMengniu Hi-Tech Dairy Product Beijing Co., Ltd., Beijing 101100, China.
Ziqiang LiMengniu Hi-Tech Dairy Product Beijing Co., Ltd., Beijing 101100, China.
Qiruonan ShenMengniu Hi-Tech Dairy Product Beijing Co., Ltd., Beijing 101100, China.
Nan ShangCollege of Engineering, China Agricultural University, Beijing 100083, China.
Xiaoyu WangCollege of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Probiotic fortification can remodel yogurt gel matrix, thereby modulating protein digestion and absorption, yet precise mechanisms and strain-specific effects remain insufficiently characterized. In this study, yogurts added with

Indexed as

Amino acid availabilityPeptidomicsProbioticsProtein digestibilityYogurt

Identifiers

PMID42294137
PMCPMC13260203

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.