Evidence map›Paper›PMID 42829538›Full record

ArticleFood science & nutrition2026

Effect of Hyaluronic Acid Molecular Weight on Physicochemical and Rheological Properties of Ice Cream.

Rutvi Joshi, Mahmoud E A Hamouda, Prafulla Salunke

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 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.

Rutvi JoshiDairy and Food Science Department, Midwest Dairy Foods and Research Center South Dakota State University Brookings South Dakota USA.ORCID https://orcid.org/0009-0002-2164-3139
Mahmoud E A HamoudaDairy and Food Science Department, Midwest Dairy Foods and Research Center South Dakota State University Brookings South Dakota USA.
Prafulla SalunkeDairy and Food Science Department, Midwest Dairy Foods and Research Center South Dakota State University Brookings South Dakota USA.ORCID https://orcid.org/0000-0002-1168-4765

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated the effect of hyaluronic acid (HA) with different molecular weights on the physicochemical and rheological properties of ice cream. Ice cream formulations were prepared using a consistent base mix, with treatments including a control sample containing 0.3% commercial stabilizer-emulsifier blend (IC-C) and 4 HA-treated samples with 0.3% HA at molecular weights of 320 kDa (IC-1), 980 kDa (IC-2), 1550 kDa (IC-3), and 2550 kDa (IC-4). Analyses were performed on both the ice cream mix and final ice cream to assess functional properties. Overrun, hardness, adhesiveness, and melting rate were evaluated in ice cream samples, while creaming stability (expressed as creaming index) and rheological properties (G', G″, and viscosity) were assessed in the mix. The experiment was replicated three times. Results showed that HA treatments had no significant effect (

Indexed as

hyaluronic acidice creammolecular weightrheologystabilizerstexture profile

Identifiers

PMID42829538
PMCPMC13633558

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.