Evidence map›Paper›PMID 42481164›Full record

ArticleMagnetic resonance in chemistry : MRC2026

Low-Field NMR Relaxometry for Elucidating the Effect of Temperature on the Rehydration Kinetics and pH and Ionic Strength on Rehydration Capacity of Texturized Soy Protein.

Louise Margrethe Arildsen Jakobsen, Narges Fathali, Heidi Najbjerg, Hanne Christine Bertram

Abstract read
In one paragraph

Article in Magnetic resonance in chemistry : MRC, 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.

  1. Review
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

4 authors.

Louise Margrethe Arildsen JakobsenDepartment of Food Science, Aarhus University, Aarhus, Denmark.ORCID https://orcid.org/0000-0002-2631-7386
Narges FathaliDepartment of Food Science, Aarhus University, Aarhus, Denmark.
Heidi NajbjergDepartment of Food Science, Aarhus University, Aarhus, Denmark.
Hanne Christine BertramDepartment of Food Science, Aarhus University, Aarhus, Denmark.ORCID https://orcid.org/0000-0002-1882-5321

Funding

Aarhus University Research Foundation AUFF-E-2023-9-58
6 · The paper itself

Abstract

Rehydration of texturized vegetable proteins (TVPs) is decisive for their functional properties, but little is known in relation to how rehydration conditions impact their ability to absorb and retain water. The present study aimed to investigate how rehydration dynamics and intrinsic water mobility of texturized soy protein are affected by temperature, pH, and ionic strength under dynamic or equilibrium conditions. Low-field NMR T

Indexed as

Soybean ProteinsTemperatureWaterHydrogen-Ion ConcentrationKineticsMagnetic Resonance SpectroscopyOsmolar ConcentrationSoybean ProteinsWaterlow‐field NMR relaxometryreal‐time hydration monitoringsoaking conditionsstructure–function modificationstexturized vegetable proteinwater compartmentalization

Identifiers

PMID42481164
PMCPMC13636616

What OpenQuestion holds

Textmetadata
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.