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.”
6 studies match for “viscosity”
… (powders of matcha tea, spinach leaves, and spirulina cake), or an increase in viscosity (pineapple fibers). Matcha tea and spinach leaf particle-stabilized emulsions were highly stable to lipid oxidation, as compared to emulsions …
Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×… thermophilus at 42 °C for 8 hours. Tea addition significantly affected pH, viscosity, and color ( p < 0.05). Hojicha led to the highest pH, while green tea increased viscosity in almond-based drinks. Lightness decreased in all tea …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… have been set: to assess the influence of matcha tea concentration on yoghurt viscosity over the storage period; to analyse changes in pH, dry matter content, and whey separation in relation to matcha concentration and storage duration; …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenolsBu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 2×… the gel. The optimal amount of matcha was found to improve texture, increase viscosity, and enhance gel stability without causing graininess or excessive bitterness, while preserving the harmonious flavor and color of the product. …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… such as moisture, hardness and shelf life were implemented, besides performing viscosity tests for each of the cookie doughs. In order to determinate the market and the customer profile...
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsEvery 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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