Evidence map›Paper›PMID 36230010›Full record

ArticleFoods (Basel, Switzerland)2022

Structural, Thermal and Pasting Properties of Heat-Treated Lotus Seed Starch-Protein Mixtures.

Sidi Liu, Wenyu Chen, Changyu Zhang, Tong Wu, Baodong Zheng, Zebin Guo

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Sidi LiuCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Wenyu ChenCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Changyu ZhangCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Tong WuCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Baodong ZhengCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.ORCID 0000-0003-3133-1219
Zebin GuoCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.ORCID 0000-0003-3003-4423

Funding

This study was financially supported by Fujian Provincial Department of Human Resources and Social Security Minwei Talent [2021] No. 5
6 · The paper itself

Abstract

The interactions between starch and protein, the essential components of lotus seed, strongly influence the quality of lotus seed processing by-products. This study investigated the effects of lotus seed starch-protein (LS-LP) interactions on the structural, thermal and gelatinization properties of LS-LP mixtures, using LS/LP ratios of 6:1, 6:2, 6:3, 6:4, 6:5, or 1:1, after heat treatment (95 °C, 30 min). Fourier transform infrared peaks at 1540 cm

Indexed as

lotus seed proteinlotus seed starchstarch–protein mixturestructural propertiesthermal properties

Identifiers

PMID36230010
PMCPMC9563054

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.