Evaluation of high-pressure homogenization modified quinoa protein on water distribution, gel and rheology properties of chicken breast batters.

Yanyan Zhao, Xinyuan Yao, Qizhao Han, Zhaohui Wei, Ligong Zhai, Shengming Zhao, Guoyuan Xiong

Abstract read

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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.

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1 · What the graph read from it

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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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5 · Who and what money

Authors and funding

7 authors.

Yanyan ZhaoSchool of Food Science and Engineering, Anhui Science and Technology University, No. 999 Wenhui Road, Chuzhou 239000, PR China.

Xinyuan YaoSchool of Food Science and Engineering, Anhui Science and Technology University, No. 999 Wenhui Road, Chuzhou 239000, PR China.

Qizhao HanSchool of Food Science and Engineering, Anhui Science and Technology University, No. 999 Wenhui Road, Chuzhou 239000, PR China.

Zhaohui WeiSchool of Food Science and Engineering, Anhui Science and Technology University, No. 999 Wenhui Road, Chuzhou 239000, PR China.

Ligong ZhaiSchool of Food Science and Engineering, Anhui Science and Technology University, No. 999 Wenhui Road, Chuzhou 239000, PR China.

Shengming ZhaoSchool of Food Science and Engineering, Anhui Science and Technology University, No. 999 Wenhui Road, Chuzhou 239000, PR China.

Guoyuan XiongSchool of Food Science and Engineering, Anhui Science and Technology University, No. 999 Wenhui Road, Chuzhou 239000, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study examined the influence of quinoa protein modified by high-pressure homogenization (HQP) on the gelation behavior, water mobility, rheological attributes, and microstructure of chicken breast batters. Cooking yield and gel strength of batter gels increased progressively from 88.93% and 859.56 g to 95.35% and 1467.34 g, respectively, with elevated HQP supplements. Concurrently,

Indexed as

Chicken breast battersGel propertiesHigh pressure homogenization modified quinoa proteinRheological propertiesWater distribution

Identifiers

PMID42668547

DOI10.1016/j.fochx.2026.104353

PMCPMC13524582

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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.