ArticleJournal of food science and technology2017
Milk protein concentrates: opportunities and challenges.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled 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.
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.
Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it, 87 citations in OpenAlex.
- Pooled it
- Sustainable valorization of artisanal sour buttermilk using nanofiltration and spray drying.Frontiers in nutrition · 2026Article
- Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review.Foods (Basel, Switzerland) · 2025Review
- Tuning the Gel Network Structure and Rheology of Acid-Induced Casein Gels via Thiol Blocking.International journal of molecular sciences · 2025Article
- Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing.Foods (Basel, Switzerland) · 2024Article
- Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate.Food science of animal resources · 2023Article
- Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms.Foods (Basel, Switzerland) · 2023Review
- Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk.Journal of food science and technology · 2022Article
- Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates.Foods (Basel, Switzerland) · 2022Article
- Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders.Journal of food science and technology · 2021Article
- Effect of sodium triphosphate and sodium hexametaphosphate on properties of buffalo milk protein concentrate 60 (BMPC60) powder.Journal of food science and technology · 2021Article
- The role of protein hydrolysates for exercise-induced skeletal muscle recovery and adaptation: a current perspective.Nutrition & metabolism · 2021Review
- Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?Nutrients · 2021Article
- Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients.Frontiers in nutrition · 2021Review
- Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate.Journal of food science and technology · 2019Article
- Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration.Journal of food science and technology · 2019Article
- Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties.Journal of food science and technology · 2018Article
- Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70).Journal of food science and technology · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Poor solubility of milk protein concentrates (MPCs) is a key deterrent factor in their wider applications in the food industry as compared to other protein-rich dried products such as casein, caseinates and whey protein concentrates and isolates. Apart from the processing factors, the protein content of a MPC also decides its solubility. Solubility is a pre-requisite property of MPCs on which its other functional properties are majorly depended. Further, there is a confusion about the term MPC itself in the literature. An attempt has been made to describe MPC and provide an understanding on the manufacture of MPCs. Further, mechanisms of insolubility, factors affecting solubility of MPCs and an insight into the recently evolved strategies for overcoming the challenges related to their poor heat stability and solubility have been reviewed. Potential applications of MPC to be utilized as a novel ingredient in food industry are also outlined.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.