Evidence map›Paper›PMID 37297395›Full record

ArticleFoods (Basel, Switzerland)2023

Multi-Scale Structural Insights into Enzymatically Hydrolyzed Lentil Starch Concentrates Prepared by In Vitro Method Using Different Types of Enzymes.

Namei Ren, Xinzhong Hu, Zhen Ma

Open access · goldAbstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
0.8field-weighted citation impact, top 31% of its field
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

0 citing papers in PubMed, 5 citations in OpenAlex.

No citing paper in PubMed yet.

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

3 authors at 1 institution in 1 country.

Namei RenCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.ORCID 0000-0002-6022-8950
Xinzhong HuCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Zhen MaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.ORCID 0000-0001-7344-0187
Shaanxi Normal University · CN

Funding

Funded Projects for the Academic Leaders and Academic Backbones, Shaanxi Normal University 18QNGG010National Natural Science Foundation of China 31501405
6 · The paper itself

Abstract

This study was undertaken to investigate the enzymatic hydrolysis of lentil starch concentrates from conventional cooked seeds (CCLSC) by the action of different types of enzymes, including pancreatin (PC-EHSC), heat-stable α-amylase (HS-EHSC), β-amylase (βA-EHSC), amyloglucosidase (AMG-EHSC), and multi-enzymes (βA-HS-AMG-EHSC); their multi-scale structural characteristics of the enzymatic hydrolysis products of lentil starch concentrates were compared. The morphological features distinguished among different samples. The Fourier-transform infrared spectroscopy and solid-state

Indexed as

amylolysiscrystallinityenzymatically hydrolyzed starch concentrateslentilmolecular weight distributionshort- and long-range structure

Identifiers

PMID37297395
PMCPMC10253006
OpenAlexW4378573630

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.