Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees.

Jiani Jiang, Jiangtao Li, Wenfang Han, Qiqi Yang, Qiongxiang Liu, Huaxi Xiao, Qinlu Lin, Yong Fang

Abstract read

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 5 papers.

0numbers the graph read from it

0cells of the map it votes in

5citing 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

5 citing papers in PubMed.

Revealing the Impact of Starch-Pectin Interactions on the Textural Properties of Different Potato Varieties During Boiling.Foods (Basel, Switzerland) · 2026
Article
Concentration-dependent structural retention in freeze-dried reconstructed grape matrices formulated with pregelatinized corn starch: Linking wet-state viscoelasticity to final pore architecture.Current research in food science · 2026
Article
Effects of Different Degrees of Gelatinization on Structural, Physicochemical and Digestive Properties of Kudzu Starch.Foods (Basel, Switzerland) · 2025
Article
An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications.Current research in food science · 2025
Review
Research on rice starch gel preparation and crosslink network structure-rheological property based on direct-writing 3D printing.Heliyon · 2024
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

8 authors.

Jiani JiangNational Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.

Jiangtao LiNational Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.ORCID 0000-0002-4293-0287

Wenfang HanNational Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.

Qiqi YangNational Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.

Qiongxiang LiuNational Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.

Huaxi XiaoNational Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.

Qinlu LinNational Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.

Yong FangCollege of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

Funding

Changsha Municipal Science and Technology Major Project kh2003013National Natural Science Foundation of China 31801497Scientific Research Fund of Hunan Provincial Education Department 21B0230

6 · The paper itself

Abstract

Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starches (RS) with gelatinization degrees ranging from 58% to 100% were prepared via different Rapid Visco Analyser (RVA) heating procedures and reheated in various methods, including high-power microwave (HM), low-power microwave (LM), and water bath. The rheological behavior and textural properties were explored, and the results demonstrated that the consistency, gel strength, hardness, and springiness of PGS in all tested samples decreased significantly after reheating. The storage modulus (G') of PGS increased dramatically while the thermal stability decreased. Interestingly, the reheating methods possessed various effects on the starch of different DSG.

Indexed as

gelatinization degreeheating modemicrowavepregelatinized starchrheologytexture

Identifiers

PMID36359926

DOI10.3390/foods11213314

PMCPMC9654302

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LicenceCC BY

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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.