ArticleFood science & nutrition2020
Effect of type and amount of modified corn starches on qualitative properties of low-protein biscuits for phenylketonuria.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 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
12 citing papers in PubMed, 19 citations in OpenAlex.
- Sequential Ultrasound-Assisted Enzymatic Hydrolysis and Microwave Treatment of Gluten-Starch Complexes: Functionality, Volatile Profiles, In Vitro Immunoreactivity and Interactions.Foods (Basel, Switzerland) · 2026Article
- Effects of Composition and Baking Temperature on the Properties of Low-Protein Cookies.Food science & nutrition · 2026Article
- Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low-Protein Noodles.Food science & nutrition · 2026Article
- Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes.Food chemistry: X · 2026Article
- Effects of flour types and fermentation times on low-protein steamed buns.Food chemistry: X · 2025Article
- Effect of Zein-Persian Gum Water-in-Oleogels on Quality Characteristics of Unsaturated Fatty Acid-Rich and Low-Fat Croissant.Food science & nutrition · 2025Article
- Review
- Comparison and evaluation ofFood chemistry: X · 2024Article
- Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products.Gels (Basel, Switzerland) · 2023Article
- Review
- The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch.Food science & nutrition · 2021Article
- Effect of type and amount of modified corn starches on qualitative properties of low-protein biscuits for phenylketonuria.Food science & nutrition · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of corn starches (natural, pregelatinized, and cross-linked) in four levels on quality of low-protein biscuit was evaluated. First, the microscopic structure, thermal properties, and low-branched chains content of them were evaluated. Water absorption capacity (WAC) and gelatinization properties of combined starches and physicochemical properties of products were assessed. Cross-linked starch had the highest glass transition temperature (
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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 OpenQuestion graph.