The key mechanism of pulsed electric field in inhibiting the flavor deterioration of whole egg liquid: Targeted regulation of chemical oxidation and microbial succession.

Liu Dong, Enhui Ma, Renrui Zheng, Jun Jiang, Xinqing Lu, Lili Zhang, Songyi Lin

Abstract read

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

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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.

Liu DongNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.

Enhui MaNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.

Renrui ZhengNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.

Jun JiangJilin Jinyi Egg Products Co., Ltd., Liaoyuan 136200, PR China.

Xinqing LuDalian Dingtong Technology Development Co., Ltd., Dalian 116081, PR China.

Lili ZhangLiaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control, College of Food and Health, Jinzhou Medical University, Jinzhou 121000, PR China.

Songyi LinNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study elucidated mechanisms of pulsed electric field (PEF, 30 kV/cm, 100 Hz) and pasteurization (65 °C, 4 min) in inhibiting flavor deterioration of whole egg liquid. PEF extended shelf life to 36 days versus 20 days for pasteurization, with stable physicochemical property (

Indexed as

Chemical oxidationFlavor deteriorationMicrobial successionPulsed electric fieldWhole egg liquid

Identifiers

PMID42893234

DOI10.1016/j.fochx.2026.104558

PMCPMC13676148

What OpenQuestion holds

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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.