Evidence map›Paper›PMID 42893012›Full record

ArticleFood science & nutrition2026

Investigation of the Effects of Aquafaba Used Egg Replacers on Pancake Batter and Meringue Foam Rheology and Products Properties.

Esra Özyiğit, Selen Erkoç, İpek Özcan, Seher Kumcuoglu, Şebnem Tavman

Abstract read
In one paragraph

Article in Food science & nutrition, 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

5 authors.

Esra ÖzyiğitDepartment of Food Engineering, Faculty of Engineering and Natural Sciences Manisa Celal Bayar University Manisa Turkey.ORCID https://orcid.org/0000-0003-2579-2828
Selen ErkoçDepartment of Food Engineering, Faculty of Engineering Ege University Izmir Turkey.
İpek ÖzcanDepartment of Food Engineering, Faculty of Engineering Ege University Izmir Turkey.
Seher KumcuogluDepartment of Food Engineering, Faculty of Engineering Ege University Izmir Turkey.ORCID https://orcid.org/0000-0002-3663-2881
Şebnem TavmanDepartment of Food Engineering, Faculty of Engineering Ege University Izmir Turkey.ORCID https://orcid.org/0000-0002-3069-1709

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the effects of adding aquafaba as an egg white substitute on the rheological properties and some quality characteristics (texture, color, SEM) of pancake and meringue samples were investigated. Aquafaba was added to pancake and meringue formulations at different ratios (50%, 100%) instead of egg white. The rheological properties of pancake and meringue batter samples were determined by using the parameters (

Indexed as

aquafababatteregg substitutefoamLarge Amplitude Oscillatory Shear (LAOS)vegan

Identifiers

PMID42893012
PMCPMC13675728

What OpenQuestion holds

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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.