ReviewFoods (Basel, Switzerland)2021
Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to 2 registered trials, which are not on this map. Cited by 13 papers, 1 of them a synthesis that pooled it.
What it found
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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.
Evaluation of Protein Bioavailability, Satiety and Appetite Responses to Protein Fortified Porridge in Older Adults
Investigating Food Intake Across the Adult Life Course and Relevant Communication Strategies
Who cites it
13 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Impact of food-based fortification on nutritional outcomes and acceptability in older adults: systematic literature review.Frontiers in nutrition · 2023Pooled it
- Innovative Processing Technologies for Clean-Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation.Comprehensive reviews in food science and food safety · 2026Review
- Comparative Study of Free Radical Grafting and Alkaline Conjugation for Enhanced Resveratrol Incorporation and Whey Protein Functionalities.Foods (Basel, Switzerland) · 2025Article
- Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds.Comprehensive reviews in food science and food safety · 2025Review
- High-Protein Processed Foods: Impact on Diet, Nutritional Status, and Possible Effects on Health.Nutrients · 2024Article
- Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study.Nutrition research and practice · 2023Article
- TDS Similarity: Outlier Analysis Using a Similarity Index to Compare Time-Series Responses of Temporal Dominance of Sensations Tasks.Foods (Basel, Switzerland) · 2023Article
- The Food4Years Ageing Network: Improving foods and diets as a strategy for supporting quality of life, independence and healthspan in older adults.Nutrition bulletin · 2023Article
- Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks.Foods (Basel, Switzerland) · 2023Article
- Sweet Chestnut (Foods (Basel, Switzerland) · 2022Review
- Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification.Nutrients · 2022Article
- Investigating Methods to Mitigate Whey Protein Derived Mouthdrying.Foods (Basel, Switzerland) · 2021Article
- Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products fortified with whey protein; however, such products can cause mouthdrying, limiting consumption and product enjoyment. Currently, the extent to which age and individual differences (e.g., saliva, oral health, food oral processing) influence the perception of whey protein-derived mouthdrying is relatively unclear. Previous research in this area has mainly focused on investigating mouthdrying, without taking into account individual differences that could influence this perception within the target population. Therefore, the main focus of this review is to provide an overview of the relevant individual differences likely to influence mouthfeel perception (specifically mouthdrying) from whey protein-fortified products, thereby enabling the future design of such products to incorporate better the needs of older adults and improve their nutritional status. This review concludes that age and individual differences are likely to influence mouthdrying sensations from whey protein-fortified products. Future research should focus more on the target population and individual differences to maximise the benefits from whey protein fortification.
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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.