Evidence map›Paper›PMID 42491349›Full record

ArticleFood chemistry: X2026

Microwave-glycated pea protein isolate high internal phase Pickering emulsions as fat substitutes improve quality of emulsified sausages.

Jiannan Yan, Fangxiao Xing, Jiayi Jin, Qi Qi, Hao Zhang, Yuzhu Wu, Jianjiang Wei, Chengbin Zhao, Xiuying Xu, Jingsheng Liu

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

10 authors.

Jiannan YanCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Fangxiao XingCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Jiayi JinCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Qi QiCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Hao ZhangCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Yuzhu WuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Jianjiang WeiCollege of Agriculture, Jilin Agricultural University, Changchun, Jilin 130118, China.
Chengbin ZhaoCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Xiuying XuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Jingsheng LiuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Low-fat emulsified sausages were prepared using microwave-pretreated pea protein isolate (PPI)-guar gum (GG) glycation conjugate high internal phase Pickering emulsions (HIPPEs) as fat substitutes. The effects of partial or complete substitution on the quality of emulsified sausages were investigated. As increasing the substitution proportion of HIPPEs in the emulsified sausages, the microstructure became more compact with smaller pores, and the emulsifying stability was enhanced. A high proportion of HIPPEs in emulsified sausages improved the rheological properties, water holding capacity and texture properties, while reducing the cooking loss of emulsified sausages. The 75% substitute ratio of HIPPEs stabilized by microwave-pretreated PPI-GG conjugate nanoparticles improved the sensory quality of emulsified sausages, which were well accepted by consumers. Therefore, microwave-pretreated PPI-GG conjugate HIPPEs could be used to promote the quality of sausages, which provide data supports for the application of highly stable HIPPEs in the development of low-fat healthy meat products.

Indexed as

Emulsified sausagesFat replacementGuar gumHigh internal phase Pickering emulsionsPea protein isolate

Identifiers

PMID42491349
PMCPMC13377436

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.