Effect of Chinese-Yam-Based Emulsion Gel on Beef Emulsification Characteristics.

Hao Zhang, Xujin Yang, Aiwu Gao, Limin Li

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products.Foods (Basel, Switzerland) · 2025
Article

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

4 authors.

Hao ZhangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Xujin YangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Aiwu GaoCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.ORCID 0000-0001-8889-5213

Limin LiCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Funding

Hohhot Science and Technology Plan Project 2023--8Inner Mongolia Autonomous Region Science and Technology Innovation Guidance Project kcj1-202207

6 · The paper itself

Abstract

Addressing the prevalent issue of excessive fat consumption in contemporary diets, a novel method has been devised for the preparation of an emulsion gel enriched with healthful fatty acids which possesses superior emulsification characteristics. This innovative approach aims to serve as a viable substitute for the fat content in beef mince. This paper aims to evaluate the effect of emulsion gels, formulated primarily with Chinese yam as the key ingredient, on the emulsification properties and microstructural characteristics of beef mince. The findings indicate that, when the proportion of fat substituted by the emulsion gel reaches 50%, the surface hydrophobicity of the beef mince attains a value of 37.34%, which approximates that of beef tallow. Furthermore, the water retention capacity of this formulation is significantly superior to that of the other test groups (

Indexed as

emulsion gelfat substitutemicrostructural characteristicsminced meat system

Identifiers

PMID40002135

DOI10.3390/foods14040692

PMCPMC11854629

What Socratic holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

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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 Socratic graph.