ArticleFrontiers in nutrition2022
Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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.
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Who cites it
4 citing papers in PubMed, 16 citations in OpenAlex.
- Oyster mushroom powder enrichment improves nutritional quality, antioxidant potential, and cellular mineral uptake of carrot-tomato smoothie in Caco-2 cell model.Food chemistry: X · 2025Article
- Influence of Freeze- and Spray Drying with Carrier Agents on Alkamides, Antioxidant Properties, and Process Contaminants inMolecules (Basel, Switzerland) · 2025Article
- Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients.Foods (Basel, Switzerland) · 2025Article
- Characterization of Physicochemical Properties, Bioactivities, and Sensory Attributes of Sea Buckthorn-Fava Bean Composite Instant Powder: Spray-Drying Versus Freeze-Drying Coupled with Carriers.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
10 authors at 7 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity,
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Registered trials
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