ReviewFoods (Basel, Switzerland)2025
A Comprehensive Review of the Rehydration of Instant Powders: Mechanisms, Influencing Factors, and Improvement Strategies.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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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
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.
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Who cites it
9 citing papers in PubMed.
- Preparation of phycocyanin-rich powder fromFood chemistry: X · 2026Article
- Powder Handling and Frozen Texture of a Reconstitutable Strawberry-Oat Sorbet Premix After Sucrose Replacement.Journal of texture studies · 2026Article
- Fruit and Vegetable By-Products as Postharvest Tissue Fractions: A Raw-Material Framework for Plant-Based Food Development.Plants (Basel, Switzerland) · 2026Review
- Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Foods (Basel, Switzerland) · 2026Article
- Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed andFoods (Basel, Switzerland) · 2026Article
- A Comprehensive Instrumental Analysis Framework for Assessing the Dissolvability and Taste Properties of Plant Extract Instant Granules.Foods (Basel, Switzerland) · 2026Article
- Advances in Eco-Friendly Extraction of Fruit Bioactive Compounds: Technologies, Challenges and Future Directions.Analytical science advances · 2026Review
- Comparative Evaluation of Drying Methods for Vegetable Waste Aimed at Producing Natural Functional Food Ingredients.Molecules (Basel, Switzerland) · 2026Article
- Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Instant powder, with its high formulation flexibility, ease of quantification, long shelf life, and convenient storage and transportation, holds a significant position in the modern food industry and has experienced rapid development. However, most powder products not optimized for instant use often encounter issues such as surface floating and clumping during rehydration. Some products remain unevenly distributed even after stirring or extending the settling time, severely impacting consumer experience. This paper systematically reviews the key factors influencing the rehydration performance of instant powders, including chemical composition, particle microstructure, and processing techniques. It also delves into corresponding improvement strategies, such as particle structure design, particle modification, and the optimization of rehydration methods. This paper aims to provide theoretical references and practical guidance for technological innovation and product development in the field of instant powders.
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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.