ArticleFoods (Basel, Switzerland)2023
The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends.
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 5 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.
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.
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Who cites it
5 citing papers in PubMed, 14 citations in OpenAlex.
- The evidence from in vitro primary fibroblasts and a randomized, double-blind, placebo-controlled clinical trial of tuna collagen peptides intake on skin health.Journal of cosmetic dermatology · 2024Trial
- Comparative Physicochemical Characterization of Maltodextrins Derived from Starches of Red-, Purple-, and Light-Fleshed Potato Cultivars (Molecules (Basel, Switzerland) · 2026Article
- 3D-Printable Chontaduro (Gels (Basel, Switzerland) · 2026Article
- Optimization of spray-drying conditions for green acerola concentrate juice: effect of temperature and maltodextrin.Journal of the science of food and agriculture · 2026Article
- Supplementing NSP enzymes in high concentrate diets can prevent foamy rumen bloat in goats.Scientific reports · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our aim was to investigate the protective role of maltodextrin in improving the storage stability of fruit foams. This study evaluated the effect of maltodextrin concentrations on the stability of the following quality parameters: anthocyanins, ascorbic acid, color, texture, and sensory perception of dried foamed raspberry pulp during storage. This study compared three concentrations (5%, 15%, and 30%
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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.