Evidence map›Paper›PMID 40430401›Full record

ArticleMolecules (Basel, Switzerland)2025

Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems.

Marzena Zając, Lei Zhou, Magdalena Mika, Ziyi Yang, Jingyu Wang, Ye Tao, Wangang Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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

7 authors.

Marzena ZającDepartment of Animal Product Technology, Faculty of Food Technology, University of Agriculture, 31-120 Kraków, Poland.ORCID 0000-0002-4077-0873
Lei ZhouState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, China.ORCID 0000-0002-6387-611X
Magdalena MikaDepartment of Biotechnology and General Food Technology, Faculty of Food Technology, University of Agriculture, 31-120 Kraków, Poland.
Ziyi YangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, China.
Jingyu WangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, China.
Ye TaoState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, China.
Wangang ZhangState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, China.

Funding

Univeristy of Agriculture in Krakow Rector's FundsUniversity of Agriculture in Krakow Rector's Funds
6 · The paper itself

Abstract

Health benefits associated with hyaluronic acid, along with its properties such as water-binding capacity and antimicrobial activity, suggest that incorporating it into meat systems could provide a basis for formulating functional meat products. This study aimed to evaluate the properties of myofibrillar protein gels and emulsions with varying concentrations of hyaluronic acid. The results indicate that increasing the hyaluronic acid concentration (0.008% to 0.04%) does not significantly affect the cooking loss, while a concentration of 0.08% enhances cooking loss. This, in turn, increased gel hardness, while the water-holding capacity remains unaffected. Cryo-scanning electron microscopy (Cryo-SEM) images revealed a partial disruption of the gel structure, with rising hyaluronic concentrations. In pork myofibrillar protein emulsions, smaller droplets and higher stability were observed after HA incorporation. Samples containing hyaluronic acid were more viscous and exhibited shear-thinning properties. Overall, the hyaluronic acid used in this study improved emulsion properties, whereas the gel structure was compromised.

Indexed as

Hyaluronic AcidMuscle ProteinsMyofibrilsAnimalsCookingEmulsionsGelsSwineEmulsionsGelsHyaluronic AcidMuscle Proteinsemulsiongelhyaluronic acidmyofibrillar proteinstexture

Identifiers

PMID40430401
PMCPMC12114106

What Socratic holds

Textmetadata
LicenceCC BY
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 Socratic graph.