Evidence map›Paper›PMID 42197161›Full record

ArticleMolecules (Basel, Switzerland)2026

Integrated Analytical Approach to Identify Whey Permeate Powder Caking: Revealing Internal Structure Using X-Ray Micro-Tomography.

Marek Szołtysik, Nesa Dibagar, Małgorzata Serowik, Monika Słupska, Artur Gryszkin, Adam Figiel

Abstract read
In one paragraph

Article in Molecules (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

6 authors.

Marek SzołtysikDepartment of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland.
Nesa DibagarDepartment of Food Chemistry and Biocatalysis, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 25 Norwida Str., 50-375 Wrocław, Poland.
Małgorzata SerowikInstitute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland.ORCID 0000-0002-9653-110X
Monika SłupskaDepartment of Engineering Fundamentals, Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland.ORCID 0000-0001-7446-7250
Artur GryszkinDepartment of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland.ORCID 0000-0001-6139-0098
Adam FigielInstitute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland.ORCID 0000-0002-3443-1269

Funding

Ministry of Science and Higher Education 2021/41/N/NZ9/02874
6 · The paper itself

Abstract

Caking represents a critical stability challenge for whey permeate powders (WPPs), frequently developing during storage and handling due to moisture-driven structural transformations within the powder bed. This study investigated the physical, morphological, and microstructural characteristics associated with caking in a limited set of industrial WPPs. Five commercial WPP samples differing in production date and storage conditions were characterized in terms of dry matter content, water activity (

Indexed as

caking behaviordairy-based powderinstabilitylactose recrystallizationmicro-CT

Identifiers

PMID42197161
PMCPMC13209891

What OpenQuestion holds

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LicenceCC BY
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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.