Functional Properties of High-Pressure Assisted Enzymatic Tamarind Kernel Protein Hydrolysate and Foam-Mat Powder Characteristics as Affected by HPMC Concentration and Drying Temperature.

Warangkana Sompongse, Thanavuth Vutthidech, Worawan Hongviangjan

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

3 authors.

Warangkana SompongseDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Khlong Luang, Pathumthani 12120, Thailand.ORCID 0000-0001-6419-2388

Thanavuth VutthidechDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Khlong Luang, Pathumthani 12120, Thailand.

Worawan HongviangjanDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Khlong Luang, Pathumthani 12120, Thailand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The functional properties of high-pressure processing (HPP)-assisted protein hydrolysate from tamarind kernel powder (TKP-HD) and the physicochemical characteristics of its foam-mat powder were studied. TKP-HD consisted of more non-polar than polar amino acids, with higher solubility at pH 5 and 7 than soy protein isolate (SPI) but lower than egg white (EW). The water-binding capacity of TKP-HD increased at pH 5 while TKP-HD had a higher foaming capacity than SPI at pH 5, and the highest oil-binding capacity. The physicochemical properties of TKP-HD after foam-mat drying were investigated using 1 and 1.5% (

Indexed as

foam-mat dryinghigh-pressure processingprotein hydrolysatetamarind kernel powder

Identifiers

PMID41683100

DOI10.3390/foods15030511

PMCPMC12897006

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.