ArticleFoods (Basel, Switzerland)2025
Enhanced Rehydration of Micellar Casein Powder: Effects of Electrodialysis Treatment.
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 3 papers.
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
3 citing papers in PubMed.
- Rennet-Induced Gelation Properties of Freeze-Dried Micellar Casein Powder: Influence of Pre-Freezing Temperature.Gels (Basel, Switzerland) · 2026Article
- Optimal Storage Temperature for Maintaining the Solubility of Micellar Casein Powder.Polymers · 2026Article
- Improved rehydration characteristic of micellar casein powder by electrostatic spray drying.Food chemistry: X · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
12 authors.
Funding
Abstract
The poor rehydration capacity of micellar casein (MC) powder due to the tightly cross-linked structure formed by colloidal calcium phosphate (CCP) limits its potential applications. This study aimed to improve the rehydration properties of MC powder by electrodialysis (ED) treatment. After being treated by ED for 0, 10, 30, 60, and 90 min, the casein micelle powder exhibited a reduction in calcium content (25.55 ± 0.08 g/kg to 17.47 ± 0.05 g/kg) with prolonged treatment, corresponding to the progressive dissociation of CCP bridges. Furthermore, the ED treatment significantly increased the solubility of casein micelle powder. Interestingly, after 60 min, the solubility of ED-treated micellar casein plateaued at approximately 80% within 30 min, likely due to modification on protein structure. Therefore, these results indicate that the structure of micellar casein can be modified through ED treatment, leading to improved rehydration properties.
Indexed as
Identifiers
What OpenQuestion holds
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.