Evidence map›Paper›PMID 42195974›Full record

ArticleFoods (Basel, Switzerland)2026

The Functional Properties and In Vitro Digestibility of Casein-Rich Powder Prepared by Calcium Chelation and Spray Drying.

Dan Hu, Jieyu Tan, Yichun Li, Qiantong Zhong, Zonglin Guo, Jie Lin, Hua Zheng, Hongtao Lei, Shaozong Wu

Abstract read
PubMed Full text at PMC Publisher
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

9 authors.

Dan HuNational-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou 510642, China.
Jieyu TanNational-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou 510642, China.
Yichun LiNational-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou 510642, China.
Qiantong ZhongNational-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou 510642, China.
Zonglin GuoNational-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou 510642, China.
Jie LinNational-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou 510642, China.
Hua ZhengNational-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou 510642, China.
Hongtao LeiNational-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou 510642, China.ORCID 0000-0002-1697-1747
Shaozong WuNational-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou 510642, China.ORCID 0000-0002-6707-8772

Funding

2023 Basic and Applied Basic Research Guangdong Province 2023A04J1464 (SL2022A04J01509)
6 · The paper itself

Abstract

To improve the functional performance and digestibility of casein-rich ingredients, this study investigated the effects of trisodium citrate (TC) chelation and spray drying on the functional properties and in vitro digestibility of micellar casein isolate (MCI). TC chelation improved the foaming, emulsifying, gelling, and digestive properties of casein to different extents. Compared with MCI, trisodium citrate-chelated casein (TCC) exhibited significantly enhanced foaming capacity; specifically, the foaming capacities of TCC-40 and TCC-60 increased to 58.0% and 60.0%, respectively. TC reduced particle size, leading to increased foam volume, whereas foam stability decreased at higher chelation levels. In terms of emulsifying properties, TCC-10 exhibited optimal performance, with most emulsion droplet diameters distributed within 1-5 μm. TC chelation induced a significant negative shift in zeta potential (

Indexed as

Caseinfunctional propertiesin vitro digestionspray dryingtrisodium citrate

Identifiers

PMID42195974
PMCPMC13205253

What OpenQuestion holds

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Registered trials

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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.