ReviewFood chemistry: X2026
Recent advances in the application of polysaccharides to enhance the functional properties and extend the shelf life of milk proteins: A review.
Review in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization.Food chemistry: X · 2026Article
- Rheological and Technological Design of Texture-Modified Food Systems for Dysphagia Management in Amyotrophic Lateral Sclerosis.Journal of texture studies · 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
No grant is acknowledged in the PubMed record.
Abstract
Milk proteins are vital to dairy products, providing essential functional properties like thickening, gelling, and emulsification, along with high nutritional value. However, their stability, sensitivity to environmental conditions, and texture control pose challenges. Polysaccharides enhance milk protein functionality by improving texture, stability, and nutritional quality through mechanisms such as co-solubility, phase separation, and complex coacervation. The strength of protein-polysaccharide interactions depends on factors like pH, ionic strength, and processing conditions. Polysaccharides stabilize protein structures, reduce denaturation, and improve texture retention. This knowledge aids in developing dairy products that meet the growing demand for healthier, sustainable, and high-quality foods. Moreover, polysaccharides, particularly those from natural sources, contribute to sustainability by reducing waste and promoting biodegradable packaging. Future research on optimizing polysaccharide-protein interactions could further enhance the functionality and nutritional benefits of dairy products, catering to health-conscious and environmentally aware consumers.
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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.