Evidence map›Paper›PMID 36770733›Full record

ArticleMolecules (Basel, Switzerland)2023

Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods.

Cong Wang, Xinyi Tian, Xiayin Zhang, Zhiming Zhang, Xiaoyu Zhang, Xiaoxiong Zeng

Abstract read
In one paragraph

Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Review
  2. Article
  3. 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.

Cong WangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.ORCID 0000-0002-2724-9274
Xinyi TianCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Xiayin ZhangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Zhiming ZhangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Xiaoyu ZhangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Xiaoxiong ZengCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Funding

Fundamental Research Funds for the Central Universities KYQN2022016, KYYJ2022003National Natural Science Foundation of China 32101949Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions and Program for Student Innovation through Research and Training of College of Food Science and Technology, Nanjing Agricultural University. 1918C15, 202018YX17, 202118XX16
6 · The paper itself

Abstract

This study aimed to investigate the differences in the physicochemical and structural characteristics, digestibility, and lipolysis inhibitory potential in vitro of highland barley resistant starches (HBRSs) prepared by autoclaving (HBSA), microwave-assisted autoclaving (HBSM), isoamylase (HBSI) and pullulanase (HBSP) debranching modifications. Results revealed that the resistant starch content of native starch was significantly elevated after modifications. HBSA and HBSM showed distinctly higher swelling power and water-binding capacities along with lower amylose amounts and solubilities than those of HBSI and HBSP (

Indexed as

HordeumResistant StarchAmyloseLipolysisStarchX-Ray DiffractionAmyloseResistant StarchStarchhighland barleylipolysis inhibitory effectphysical and enzymatic modificationsphysicochemical characterizationresistant starch

Identifiers

PMID36770733
PMCPMC9920265

What OpenQuestion holds

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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.