ReviewFoods (Basel, Switzerland)2025
Novel Insights into Milk Coffee Products: Component Interactions, Innovative Processing, and Healthier Product Features.
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 1 paper.
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
1 citing paper in PubMed.
- Protein-Carbohydrate Interactions in Food Matrices and Their Effects on Food Quality.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Milk coffee is a composite beverage in which interactions among dairy proteins, lipids, and coffee polyphenols govern flavor, texture, and stability. This review synthesizes recent research to guide formulation and processing, covering conventional Ultra-high temperature sterilization (UHT) and innovative routes including blending-after-sterilization (BAS), high-pressure homogenization (HPH), ultrasound/pulsed electric field (PEF)/cold plasma (CP), microencapsulation, and plant-based matrices. Key findings show that non-covalent protein-polyphenol complexes and interfacial partitioning at fat-globule membranes control volatile retention, astringency, droplet structure, and phenolic bioaccessibility; appropriate fat levels and HPH refine microstructure; BAS better preserves aroma; and matrix or decaffeination choices modulate antioxidant capacity. Guided by these insights, we propose a concise "process-activity-stability" framework linking parameters to functionality and shelf life to accelerate the development of high-quality, nutritious, enjoyable, and more sustainable milk coffee products.
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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.