Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing.

Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

–field-weighted citation impact

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

2 citing papers in PubMed.

The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig.Foods (Basel, Switzerland) · 2024
Article
Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions.Foods (Basel, Switzerland) · 2024
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

4 authors.

Anushka MediwaththeAdvanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Sports, Health and Engineering, Victoria University, Werribee Campus, VIC 3030, Australia.

Thom HuppertzAdvanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Sports, Health and Engineering, Victoria University, Werribee Campus, VIC 3030, Australia.ORCID 0000-0003-4142-9359

Jayani ChandrapalaSchool of Science, RMIT University, Bundoora, VIC 3083, Australia.

Todor VasiljevicAdvanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Sports, Health and Engineering, Victoria University, Werribee Campus, VIC 3030, Australia.ORCID 0000-0003-1395-7349

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Milk protein concentrates (MPCs) possess significant potential for diverse applications in the food industry. However, their heat stability may be a limitation to achieving optimal functional performance. Shearing, an inherent process in food manufacturing, can also influence the functionality of proteins. The aim of this research was to examine the heat stability of reconstituted MPCs prepared at two protein concentrations (4% and 8%

Indexed as

aggregationheat stabilitymilk protein concentrateprotein concentrationshear

Identifiers

PMID38254564

DOI10.3390/foods13020263

PMCPMC10815205

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.