Evidence map›Paper›PMID 42871495›Full record

ArticleFood chemistry: X2026

Effects of ultrasound-heat pretreated egg white powder addition on the quality, gel properties, and metatranscriptomic profiles of yogurt.

Yunxiao Xie, Xiaolin Wang, Yuru Shui, Gan Hu, Hong He, Jinqiu Wang, Fang Geng

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

7 authors.

Yunxiao XieInstitute for Egg Science and Technology, College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Xiaolin WangInstitute for Egg Science and Technology, College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Yuru ShuiInstitute for Egg Science and Technology, College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Gan HuInstitute for Egg Science and Technology, College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Hong HeInstitute for Egg Science and Technology, College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Jinqiu WangInstitute for Egg Science and Technology, College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Fang GengInstitute for Egg Science and Technology, College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Egg white powder incorporation into high-protein yogurt may interfere with starter culture performance and acid-induced gel formation. This study prepared egg white powder by ultrasound-heat pretreatment followed by spray drying (UHSD-prepared egg white powder) and evaluated its effects on set-type yogurt. Compared with fresh egg white, the UHSD-prepared egg white powder exhibited a 90.3% reduction in apparent lysozyme activity. Yogurt containing 1% UHSD-prepared egg white powder exhibited improved texture, water-holding capacity, and viscoelastic properties, whereas 4% addition increased pH, reduced titratable acidity, and decreased some texture parameters. Metatranscriptomic analysis revealed greater transcript representation of lactic acid bacteria-related taxa in the 1% group, while the 4% group exhibited reduced transcriptional representation of glycolysis/gluconeogenesis, pyruvate metabolism, glycoside hydrolases, and glycosyltransferases. UHSD-prepared egg white powder showed potential as a functional ingredient to modulate yogurt quality. Further comparison with conventional spray-dried egg white powder is needed to clarify the specific contribution of ultrasound-heat pretreatment.

Indexed as

Egg white powderGel propertiesMetatranscriptomic profilesYogurt

Identifiers

PMID42871495
PMCPMC13658870

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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.