ArticleFoods (Basel, Switzerland)2024
Food Hydrocolloids: Structure, Properties, and Applications.
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 20 papers, 1 of them a synthesis that pooled 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.
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
20 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Marine-derived alginate oligosaccharides as functional modulators for sodium reduction in coated frozen foods: molecular mechanisms, batter matrix engineering, and sensory compensation: a systematic review.Frontiers in nutrition · 2026Pooled it
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese.Food science & nutrition · 2026Article
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy Products.Foods (Basel, Switzerland) · 2026Article
- Application of A Doehlert Design to Optimize Ultrasound Extraction of Chia Mucilage for Potential Nutritional use in Functional Foods.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Psyllium Husk: A Comprehensive Review of its Functional Properties, Health Benefits, Mechanisms of Action, and Potential Adverse Effects.Current nutrition reports · 2026Review
- Multivariate Chemometric and FTIR Insights Into the Effects of Rice Bran Extracts on Brown Rice Protein Bars.Food science & nutrition · 2026Article
- Functional roles and applications of polysaccharides in biomedical and food systems.Frontiers in bioengineering and biotechnology · 2026Review
- Editorial: Rheological properties of functional and future foods.Frontiers in nutrition · 2026Article
- Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review.International journal of food science · 2026Review
- Comparing AI agents and machine learning for predicting mechanical and rheological properties of dense food structures.Current research in food science · 2026Article
- Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement.Foods (Basel, Switzerland) · 2025Article
- Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics.Food science & nutrition · 2025Article
- Effect of watermelon pomace on physicochemical, textural, and antioxidant properties of vegan jellies.Scientific reports · 2025Article
- Impact of pulsed electric field assisted vacuum impregnation of chitooligosaccharide-epigallocatechin gallate conjugate and hydrocolloids on quality and shelf-life of Asian hard clam.Food chemistry: X · 2025Article
- Trends and Future Perspectives of Polysaccharide-Based Bigels from Seeds, Vegetable Oils, and Waxes: A Bibliometric Review.Gels (Basel, Switzerland) · 2025Review
- The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life.Foods (Basel, Switzerland) · 2025Article
- Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods.Gels (Basel, Switzerland) · 2025Review
- Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs.Foods (Basel, Switzerland) · 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
3 authors.
Funding
Abstract
Hydrocolloids are extensively used in the food industry for various functions, including gelling, thickening, stabilizing foams, emulsions, and dispersions, as well as facilitating the controlled release of flavor [...].
Identifiers
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.