Evidence map›Paper›PMID 41097589›Full record

ArticleFoods (Basel, Switzerland)2025

An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey.

Sara Khazzar, Stefania Balzan, Arzu Peker, Laura Da Dalt, Federico Fontana, Elisabetta Garbin, Federica Tonolo, Graziano Rilievo, Enrico Novelli, Severino Segato

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article 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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

10 authors.

Sara KhazzarDepartment of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy.
Stefania BalzanDepartment of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy.ORCID 0000-0003-3384-7665
Arzu PekerDepartment of Animal Health Economics and Management, Faculty of Veterinary Medicine, Ankara University, Ankara 06110, Turkey.
Laura Da DaltDepartment of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy.
Federico FontanaDepartment of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy.ORCID 0009-0000-9446-2959
Elisabetta GarbinDepartment of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy.
Federica TonoloDepartment of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy.ORCID 0000-0002-7780-8994
Graziano RilievoDepartment of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy.ORCID 0000-0003-4098-5636
Enrico NovelliDepartment of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy.ORCID 0000-0001-6448-5156
Severino SegatoDepartment of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy.ORCID 0000-0003-0036-8502

Funding

iNEST- Interconnected Nord-Est Innovation" from the European Union Next Gen-erationEU (Piano Nazionale di Ripresa e Resilienza, PNRR) ECS00000043PNRR Young Researchers Project "CirculaR EConomy to enhance the sustainabilitY of agri-food Chain: An innovative approach to transform food wastE into functionaL foods" iNEST spoke 7 "Smart agri-food"
6 · The paper itself

Abstract

As native bovine whey (WHEY) poses environmental concerns as a high-water-content by-product, this trial aimed at assessing the effectiveness of a thermal-mechanical microparticulation coupled with a fermentative process to concentrate it into a high-protein soft dairy cream. Compared to native whey, in microparticulated (MPW) and fermented (FMPW) matrices, there was a significant increase in proteins (from 0.7 to 8.8%) and lipids (from 0.3 to 1.3%), and a more brilliant yellowness colour. A factorial discriminant analysis (FDA) showed that FMPW had a higher content of saturated fatty acid (SFA) and some specific polyunsaturated fatty acid (PUFA) n-6, and also identified C14:0, C18:1, C18:1

Indexed as

bovine wheyfactorial discriminant analysisfatty acidfermented microparticulated wheymicroparticulated wheySDS-PAGEsupramolecular structure

Identifiers

PMID41097589
PMCPMC12523710

What OpenQuestion holds

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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.