ReviewFoods (Basel, Switzerland)2023
Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.
Review 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 8 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
8 citing papers in PubMed.
- Article
- The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-Products.Foods (Basel, Switzerland) · 2025Article
- Extraction of protein from oilseed meal residues of sesame, hazelnut, almond and pumpkin produced in the oil industry for application in human and animal food.RSC advances · 2025Article
- Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers.Foods (Basel, Switzerland) · 2025Article
- Wheat Bread Supplemented with Egg Albumin: Structural Features, and In Vitro Starch and Protein Digestibility.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Preserving edible biodiversity through indigenous dairy emulsions: valorization of traditional milk systems for a resilient future.Frontiers in nutrition · 2025Review
- Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults.Nutrients · 2024Article
- Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins. These dairy proteins are intended to improve the quality of these foods, as they have important nutritional, technological, and sensory properties that can be exploited. The importance of new formulations in the quality features of pasta and bakery products and gaining an understanding of how the ingredients can interfere with these foods are described. A summary of the latest progress in the application of whey protein in bakery products, as well as their types and quantities from a physicochemical and sensory point of view, is presented. This review was reported following PRISMA recommendations and included articles (
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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.