ArticleJournal of food science2025
Hydrolyzed Collagen as a Potentially Functional Ingredient and Optimizer of Technological Properties of Chocolate-Flavored Dairy Dessert.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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.
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.
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Who cites it
2 citing papers in PubMed.
- Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku.Foods (Basel, Switzerland) · 2026Article
- Hydrolyzed Collagen as a Potentially Functional Ingredient and Optimizer of Technological Properties of Chocolate-Flavored Dairy Dessert.Journal of food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
It has been reported that hydrolyzed collagen (HC) can provide important functional and technological properties in food products. However, its application in chocolate-flavored dairy desserts remains underexplored, representing a significant scientific gap. Six chocolate-flavored functional dairy desserts with varying levels of HC (F1-0%, F2-1%, F3-3%, F4-6%, F5-9%, F6-12%) were evaluated for composition, color, rheology, microstructure, and sensory aspects. Protein content increased with the addition of HC, whereas moisture, fat, and carbohydrates decreased (p < 0.05). Luminosity (L*) decreased significantly with the addition of HC, and F6 demonstrated the most pronounced color changes. Microstructural analysis revealed structural differences in the gel formed in F1, F2, and F6, whereas lactose crystal formation was evident at 3% HC. Rheologically, F1 exhibited the most pseudoplastic behavior (0.582) and F6 the least (0.738). The highest consistency index was observed in F5 (59.3 Pa s
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Registered trials
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 Socratic graph.