Evidence map›Paper›PMID 42860329›Full record

ArticleJournal of texture studies2026

Optimization of Salt Composition and Influence of β-Lactoglobulin Nanostructures on the Physicochemical and Textural Properties of Minas Frescal Cheese.

Brunna D'Onofre Couto, Igor José Boggione Santos

Abstract read
In one paragraph

Article in Journal of texture studies, 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

2 authors.

Brunna D'Onofre CoutoDepartment of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del-Rei, Ouro Branco, MG, Brazil.ORCID https://orcid.org/0009-0001-2179-5434
Igor José Boggione SantosDepartment of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del-Rei, Ouro Branco, MG, Brazil.ORCID https://orcid.org/0000-0001-6583-3589

Funding

Conselho Nacional de Desenvolvimento Científico e TecnológicoCoordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFundação de Amparo à Pesquisa do Estado de Minas Gerais
6 · The paper itself

Abstract

Excessive sodium consumption is a primary driver of modern health adversities, prompting the dairy industry to seek reduction strategies that do not compromise product integrity. This study aimed to investigate the influence of β-lactoglobulin (β-lg) nanostructures, containing encapsulated quercetin and vitamin B2, on the functional and structural profile of low-sodium Minas Frescal cheese. Using a central composite rotatable design (CCRD), the research evaluated the effects of three independent variables: sodium chloride (NaCl; 5-20 g L

Indexed as

CheeseLactoglobulinsNanostructuresSodium ChlorideAdhesivenessAnimalsElectric ConductivityFood HandlingHardnessHydrogen-Ion ConcentrationPotassium ChlorideLactoglobulinsPotassium ChlorideSodium Chloridelow sodiumMinas fresh cheesenanostructuresquercetinvitamin B2β‐Lactoglobulin

Identifiers

PMID42860329
PMCPMC13654811

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.