Evidence map›Paper›PMID 42564836›Full record

ArticleCurrent research in food science2026

Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles.

Yuru Shui, Gan Hu, Xinyu Jiang, Di Zhu, Zhifeng Zhao, Yizi Yuan, Yunxiao Xie, Jiafu Lin, Guofeng Jin, Fang Geng

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 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

10 authors.

Yuru ShuiInstitute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China.
Gan HuInstitute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China.
Xinyu JiangInstitute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China.
Di ZhuInstitute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China.
Zhifeng ZhaoPhoenix Food Group Co. Ltd, No. 177 Jiaozi Avenue, Chengdu, 610095, China.
Yizi YuanInstitute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China.
Yunxiao XieInstitute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu, 610106, China.
Jiafu LinAntibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, China.
Guofeng JinSchool of Food and Health, Beijing Technology and Business University, Beijing, 100048, China.
Fang GengInstitute for Egg Science and Technology, School 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

This study prepared yogurt by adding pre-treated egg liquid to milk to modify the texture and nutritional composition, and systematically analyzed the effects of fermentation and egg liquid addition on yogurt metabolites. Results showed that the addition of pre-treated egg liquid significantly improved the nutritional value of both milk and yogurt, enhanced the sense of thickness in taste, and resulted in a more compact microstructure. A total of 935 metabolites were identified through metabolomics analysis. Compared with ordinary yogurt, the abundance of "amino acids and its metabolites", "organic acid and its derivatives", "glycerophospholipids", and "fatty acyls" in egg-milk yogurt was significantly increased. Differentially abundant metabolites were mainly enriched in pathways such as "glycerophospholipid metabolism" and "ABC transporters". Specifically, the addition of egg liquid increased small peptides (e.g.,

Indexed as

Egg-enriched yogurtMetabolomicsPre-treated homogenization technologyQuality characteristics

Identifiers

PMID42564836
PMCPMC13445525

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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.