ArticleFood science & nutrition2025
Enhancing Stirred Yogurt Quality With Hyaluronic Acid-Rich Rooster Comb Extract: Effects on Texture and Shelf Life.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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
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Who cites it
2 citing papers in PubMed.
- Propolis-carboxymethyl cellulose Janus nanoparticles as multifunctional bioactive additives in stirred yogurt.Scientific reports · 2026Article
- Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yogurt is a popular milk-based product known for its nutritional benefits and effects on the large intestine. However, yogurt production faces challenges like texture, consistency, and syneresis. Hydrocolloids, such as gums and polysaccharides, can enhance yogurt's consistency and rheological properties. This research evaluates rooster comb extract (RCE) as a natural additive to improve stirred yogurt's properties during 21 days of storage at 4°C. Two treatments with 0.8 and 0.9 g of RCE were added to stirred yogurt. Results showed a decrease in pH (from 3.89 to 4.38) and microbial counts (> 10
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Registered trials
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