Evidence map›Paper›PMID 37048368›Full record

ArticleFoods (Basel, Switzerland)2023

The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People.

Maciej Nastaj, Bartosz G Sołowiej, Konrad Terpiłowski, Wiesław Kucia, Igor B Tomasevic, Salvador Peréz-Huertas

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
1.0field-weighted citation impact, top 24% of its field
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

1 citing paper in PubMed, 5 citations in OpenAlex.

  1. Article
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 at 4 institutions in 3 countries.

Maciej NastajDepartment of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.ORCID 0000-0002-5932-3141
Bartosz G SołowiejDepartment of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.ORCID 0000-0002-1805-5494
Konrad TerpiłowskiDepartment of Physical Chemistry-Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland.
Wiesław KuciaWiesław Kucia's Artistic School in Lublin, Wojciechowska 3, 20-704 Lublin, Poland.
Igor B TomasevicDIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany.ORCID 0000-0002-1611-2264
Salvador Peréz-HuertasDepartment of Chemical Engineering, University of Granada, Avenida de la Fuente Nueva 12 S/N, 18071 Granada, Spain.ORCID 0000-0002-5063-7128
University of Life Sciences in Lublin · PLGerman Institute of Food Technologies · DEMaria Curie-Skłodowska University · PLUniversidad de Granada · ES

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%,

Indexed as

aerated foodserythritolmacaronsrheologysportsmen nutritionsurface propertiestextureTurbiscanwhey protein isolate

Identifiers

PMID37048368
PMCPMC10093857
OpenAlexW4362668390

What OpenQuestion holds

Textmetadata
LicenceCC BY
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 OpenQuestion graph.