ArticleFoods (Basel, Switzerland)2024
Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties.
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 7 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
7 citing papers in PubMed, 11 citations in OpenAlex.
- Effect of Hyaluronic Acid Molecular Weight on Physicochemical and Rheological Properties of Ice Cream.Food science & nutrition · 2026Article
- The Valorization Potential of Freshwater Fish, Including Common Carp (Foods (Basel, Switzerland) · 2026Review
- Effects of Tea Polyphenols and Thermal Pretreatment on the Gel Properties and Storage Stability of Yogurt.Foods (Basel, Switzerland) · 2026Article
- Exploring the Impact of Hyaluronic Acid Addition Order on the Structural Integrity and Quality of Myofibrillar Protein Gels.Molecules (Basel, Switzerland) · 2026Article
- Precision-targeted nanodelivery systems for intra-articular treatment of knee osteoarthritis: recent breakthroughs and translational challenges.Frontiers in bioengineering and biotechnology · 2026Review
- Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems.Molecules (Basel, Switzerland) · 2025Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA-specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa at 0.25% (
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What OpenQuestion holds
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.