A Bibliometric analysis of research on stability of functional beverages by use of hydrocolloids using VOSviewer mapping analysis computations

This article presents a scientific overview of studies on the stabilization of functional beverages in relation to the use of hydrocolloids globally, an emerging yet expanding association that has developed through time and been systematized since 1963. A bibliometric analysis based on data from 717 records was used for examining the extracted articles after the screening from databases in Scopus, Web of Science core collection and Dimensions.ai between 2002 and 2022, using VOSviewer. The outcomes included publications on use of hydrocolloids in stabilization of functional beverages were significantly increased, globally after 2017. China, Brazil, Iran, and United states were the most efficient providers of research that played a prominent part in collaborative research on the inclusion of stabilizers in functional beverages. The study also focuses on highly cited articles addressing the application of hydrocolloids in stabilization had been identified in several substantially cited publications. The journal co-citations revealed 75 specific journals and co-citation between cited references obtained a result of 134 cited references mainly published in Food Hydrocolloids and Food Chemistry. The co-occurrence of keywords that appeared extensively were offering evidence of a progression that permits for the rise of competing hypotheses on the implications of the use of hydrocolloids in the stabilization of functional beverages.