Structural Modification and Enhanced Gel Properties of Peanut Protein via Co-Precipitation with Egg White Protein.

Xiaoyu Liu, Ming Zhang, Manqi Yang, Cui Han, Yuxi Shen, Yujie Su, Yining Zhang, Yuanqi Lv

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. 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.

Xiaoyu LiuCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Ming ZhangFood Research Center, Zhongyuan Institute, Zhejiang University, Zhengzhou 450001, China.ORCID 0009-0007-3420-5070

Manqi YangCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Cui HanCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Yuxi ShenCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Yujie SuSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Yining ZhangSchool of Food Engineering, Henan Polytechnic, Zhengzhou 450000, China.

Yuanqi LvCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.ORCID 0000-0003-1833-6103

Funding

Education Department of Henan Province 2025SJGLX399YHenan University of Technology 2024BS008Henan University of Technology 2024TXTD04the Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan University of Technology No.GO202517

6 · The paper itself

Abstract

Peanut protein (PP) is an abundant plant protein resource with limited gelation performance. In this study, the effects of co-precipitation with egg white protein (EWP) on the structural and gelation properties of PP were investigated. Structural analysis revealed that co-precipitation induced secondary structure rearrangement of PP, accompanied by decreased

Indexed as

co-precipitated proteinegg white proteingel propertiespeanut proteinstructural properties

Identifiers

PMID42354155

DOI10.3390/foods15122187

PMCPMC13298117

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