Evidence map›Paper›PMID 42451602›Full record

ReviewMolecules (Basel, Switzerland)2026

Physical Instability and Functional Deterioration of High-Protein Dairy Powders: Mechanisms of Caking, Agglomeration, and Rehydration Loss.

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

Abstract readReview
In one paragraph

Review 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, 37 Chełmońskiego Str., 51-630 Wroclaw, 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 Wroclaw, Poland.
Monika SłupskaDepartment of Engineering Fundamentals, Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland.ORCID 0000-0001-7446-7250
Małgorzata SerowikInstitute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wroclaw, Poland.ORCID 0000-0002-9653-110X
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 Wroclaw, Poland.ORCID 0000-0001-6139-0098
Adam FigielInstitute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wroclaw, Poland.ORCID 0000-0002-3443-1269

Funding

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

Abstract

The rapid expansion of high-protein dairy-based powders (HPDPs), including milk protein concentrates and isolates (MPC/MPI), whey protein concentrates and isolates (WPC/WPI), and micellar casein concentrates and isolates (MCC/MCI), has intensified the need to understand instability phenomena that emerge during processing and storage. These products are governed by protein-rich amorphous matrices, in which molecular mobility, interfacial composition, and mineral interactions dictate both physical stability and functional performance. Importantly, these physical instabilities are directly coupled with functional deterioration, particularly in terms of impaired wetting, dispersion, and dissolution during rehydration. This review presents an integrated mechanistic framework linking these instability phenomena across processing, storage, and reconstitution, thereby consolidating concepts that remain fragmented across the current literature on high-protein dairy matrices. Key controlling factors include glass transition temperature (Tg), water activity-induced plasticization, protein-protein and protein-mineral interactions, and surface compositional heterogeneity established during spray drying. These factors govern the progression from surface stickiness through uncontrolled agglomeration to caking, forming a consolidation continuum. In contrast to lactose-driven matrices, caking and agglomeration in HPDPs arise primarily from protein-mediated restructuring and inter-particle bonding, with lactose crystallization acting only as a secondary mechanism in mixed-composition grades. The review further distinguishes engineered agglomeration from storage-induced consolidation and evaluates advances in molecular mobility characterization and Tg-based stability mapping. Significant gaps remain in linking localized surface evolution, mineral redistribution, and inter-particle bridge chemistry under realistic environmental conditions. The review concludes by proposing a mobility-centered "stability-by-design" framework that integrates composition, processing, particle architecture, and storage conditions to guide the development of future HPDPs with improved physical stability and functional recovery.

Indexed as

Dairy ProductsMilk ProteinsWhey ProteinsAnimalsCaseinsPowdersWaterCaseinsMilk ProteinsPowdersWaterWhey Proteinscakingdairy powdersglass transitionproteinrehydrationstabilitystickiness

Identifiers

PMID42451602
PMCPMC13362723

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.