Evidence map›Paper›PMID 41146688›Full record

ArticleFood chemistry: X2025

Optimization of hollow salt microspheres using soybean soluble polysaccharides and hydroxypropyl-β-cyclodextrin: Evaluation of salt reduction in dough and bread.

Wanbing Li, Wei Wang, Yue Cao, Bolong Fang, Haoze Li, Xiaole Zhao, Jine Wu, Chao Chang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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. Review
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

8 authors.

Wanbing LiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Wei WangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Yue CaoCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Bolong FangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Haoze LiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Xiaole ZhaoCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Jine WuCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Chao ChangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to prepare hollow salt microspheres using hydroxypropyl-β-cyclodextrin (HP-β-CD) and soybean soluble polysaccharides (SSPS) by spray drying to address the issues of moisture absorption and caking of hollow salt microspheres when using SSPS as a single wall material. Measurements using a water activity meter, electronic tongue, and scanning electron microscope showed that the SSPS/HP-β-CD hollow salt microspheres with a mass ratio of 1:1 had the best physical properties, such as low water content (2.43 %), low water activity (0.285), strong salty taste perception, complete spherical appearance, and good fluidity. This investigation involved evaluating the influence of hollow salt microspheres on dough rheology and bread quality. Notably, the application of these microspheres to achieve a 15 % reduction in sodium content enhanced both dough and bread quality attributes. This work presents an effective technical strategy for salt reduction in baked goods, thereby expanding the application of hollow salt microspheres beyond their conventional use as topical seasoning materials.

Indexed as

BreadHollow salt microspheresHydroxypropyl-β-cyclodextrinSalt reduction strategySoluble soybean polysaccharide

Identifiers

PMID41146688
PMCPMC12554043

What OpenQuestion holds

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LicenceCC BY-NC-ND
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.