Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release.

Binghan Chen, Yaguang Xu, Xiuwen Zhang, Feng Lü, Daoying Wang, Ningning Xie, Jingjun Li, Zongyuan Zhen

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.

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0citing papers in PubMed

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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

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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Binghan ChenCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.

Yaguang XuCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.

Xiuwen ZhangCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.

Feng LüCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.

Daoying WangInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.

Ningning XieInstitute of Agro-Product Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China.

Jingjun LiCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.

Zongyuan ZhenCollege of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.

Funding

Anhui Provincial Department of Education 2024jyjxggyjY256Anhui Provincial Department of Education 2025zyxwjxalk113China Agriculture Research System CARS-41Department of Science and Technology of Anhui Province 202513b10050017Excellent Research and Innovation Team of Anhui Province Universities in 2024 2024AH010007Project of Science and Technology Innovation Team of Anhui Science and Technology University 2023KJCXTD003

6 · The paper itself

Abstract

Goose bone paste is an underutilised poultry-processing by-product and a potential source of taste-active peptides. A nominal 1-3 kDa peptide fraction (F2), operationally designated an umami peptide fraction by analogy with comparable bone-hydrolysate fractions reported in the literature, was isolated from a neutral-protease hydrolysate by sequential ultrafiltration and encapsulated in sodium alginate (SA) microcapsules using extrusion-dripping ionic gelation. Single-factor screening identified the following formulation conditions: 2.0% (

Indexed as

goose bone pasteionic gelationpepsin-free simulated gastric fluidsodium alginate microencapsulationumami peptide fraction

Identifiers

PMID42588021

DOI10.3390/foods15152763

PMCPMC13465211

What OpenQuestion holds

Textmetadata

Read underepoch 390

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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.