Research
641 papers, trials, theses and preprints that study matcha, gathered from PubMed, OpenAlex and Europe PMC, tagged by study type and topic, and linked back to every source. We keep abstracts and citations; the full text stays with its publisher.
Tip: use "quotes" for an exact phrase, OR between alternatives, and a minus to leave a word out, for example fluoride OR pesticide. Related words are matched too, so “EGCG” also finds “epigallocatechin.”
5 studies match for “rheological properties”
… its active components, l-theanine and tea polyphenol, on the structural and rheological properties of gluten had been investigated. The results showed that matcha weakened the dough strength by reducing disulfide bonds and hindering …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×… were found in determining the other indicators. Using a textural analyzer, rheological studies were carried out, namely, the determination of the strength and elasticity of the finished products. The strength of marshmallows with …
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 7×… powder, a green tea derivative known for its rich antioxidant profile, on the rheological and technological properties of yoghurt during storage. The following objectives have been set: to assess the influence of matcha tea concentration …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenols… investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high concentrations of matcha …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×… were evaluated for nutritional composition, phenolic compounds, and sensory properties. In addition, the flour composed of 90% oats and 10% matcha powder (FCOM2) was analyzed rheologically. The results showed that FCOM2 exhibited water …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryEvery record comes from three open scholarly indexes — PubMed, OpenAlex and Europe PMC — searched for the word “matcha.” Records are merged by DOI and PubMed ID so each study appears once. A paper is kept only if matcha appears in its title, abstract, author keywords or subject terms and the text is about tea or food, which filters out the surname Matcha, software called Matcha, and the Scandinavian verb “matcha” (to match).
Study type and topic tags are assigned automatically from each paper's own title, abstract and subject terms using fixed keyword rules — no guesses, and papers without an abstract are marked as unclassified. Automatic tagging is imperfect, so treat tags as a way to narrow a search, not as a verdict on a paper's quality. A study being listed here is not an endorsement of its findings.
Coverage: this is every indexed paper that names matcha, not every study of green tea or its compounds (those are far more numerous). Papers that mention matcha only in passing are hidden by default. Work that never uses the word “matcha,” and publications outside these indexes, are not included. The library was last rebuilt October 20, 2026.
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