ReviewFood science & nutrition2023
Application of guar (
Review in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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.
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.
Who cites it
26 citing papers in PubMed.
- Effect of tamarind seed polysaccharide on ice cream quality.Journal of the science of food and agriculture · 2026Article
- Nutritional Quality, Bioactive Compounds, and Functional Characteristics of Guar (Food science & nutrition · 2026Article
- Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.Foods (Basel, Switzerland) · 2026Review
- Arabinogalactan fromACS omega · 2026Article
- Biochemical and agronomic responses of guar to nitrogen, Bradyrhizobium inoculation and deficit irrigation under arid and semi-arid conditions.Scientific reports · 2026Article
- Optimization of CRISPR/Cas9-mediated CtPDS knockout in guar protoplasts.The plant genome · 2026Article
- Preliminary Investigation on Mandarin Peel Extraction and Development of Functionalized Chitosan-Guar Gum Edible Films Using Response Surface Methodology (RSM).Foods (Basel, Switzerland) · 2026Article
- Functional roles and applications of polysaccharides in biomedical and food systems.Frontiers in bioengineering and biotechnology · 2026Review
- Relaxation Processes of Food Hydrocolloids in Diluted, Semidilute, and Concentrated Solutions: NMR and Hydrodynamic Approach.Polymers · 2025Article
- Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement.Foods (Basel, Switzerland) · 2025Article
- Optimization of compound enzyme-ultrasound extraction of chicory polysaccharides and their effects on the quality of fermented Milk.Food chemistry: X · 2025Article
- Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics.Food science & nutrition · 2025Article
- Article
- Emulgels as Fat-Replacing Systems in Biscuits Developed with Ternary Mixtures of Pea and Soy Protein Isolates and Gums.Gels (Basel, Switzerland) · 2025Article
- Impact of organic acid cross-linking on the structure and functional properties of gum arabic and guar gum: Formulation of an edible coating for enhancing strawberry shelf life.Food chemistry: X · 2025Article
- Editorial: Health Implications of Dietary Fibers and Bioactive Carbohydrates From Natural Resources.Food science & nutrition · 2025Article
- Partially hydrolyzed guar gum alleviates neurological deficits and gastrointestinal dysfunction in mice with traumatic brain injury.Neurosurgical review · 2025Article
- Extraction, Physicochemical Properties, and Biomedical Applications of Locust Bean Gum: A Comprehensive Review.Mini reviews in medicinal chemistry · 2025Review
- Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations.Foods (Basel, Switzerland) · 2024Article
- Whole-genome sequence ofMicrobiology resource announcements · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (
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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.