Evidence map›Paper›PMID 30956852›Full record

ArticleFood science and biotechnology2019

Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian

Mohammad Nejatian, Nematollah Jonaidi-Jafari, Sepideh Abbaszadeh, Hamed Saberian, Nazanin Darabzadeh, Ghader Ghanizadeh

Abstract read
In one paragraph

Article in Food science and biotechnology, 2019. 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. Review
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

6 authors.

Mohammad Nejatian1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran.
Nematollah Jonaidi-Jafari1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran.
Sepideh Abbaszadeh1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran.
Hamed Saberian3Department of Food Additives, Food Science and Technology Research Institute, Academic Center for Education, Culture and Research, PO Box 91775-1376, Mashhad, Khorasan Razavi Iran.
Nazanin Darabzadeh2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, PO Box 14115-336, Tehran, Iran.
Ghader Ghanizadeh1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were predicted for apparent viscosity, consistency index, flow index, instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparent viscosity at the shear rate of 50 s

Indexed as

Food processingGum tragacanthHydrocolloidsModelingRheology

Identifiers

PMID30956852
PMCPMC6431348

What OpenQuestion holds

Textmetadata
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 OpenQuestion graph.