ArticleCurrent research in food science2023
Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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.
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.
Who cites it
8 citing papers in PubMed, 19 citations in OpenAlex.
- Decoding the structure-flavor interplay ofFood chemistry: X · 2026Article
- Preparation of modified shiitake mushroom stem insoluble dietary fiber and black rice anthocyanin complex and its effects on the gel properties, rheological properties and microstructure of rice starch.Food chemistry: X · 2026Article
- Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread.Food chemistry: X · 2026Article
- Extruded and Enzyme-Fractionated Avocado (Foods (Basel, Switzerland) · 2026Article
- Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties.Foods (Basel, Switzerland) · 2025Article
- Establishment of a Comprehensive Quality Evaluation Model for Japonica Rice With Different Degrees of Milling.Food science & nutrition · 2025Article
- Evaluation of flavor properties in rice bran by solid-state fermentation with yeast.Food chemistry: X · 2025Article
- Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage.Food chemistry: X · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, steam explosion was employed as a modification process for rice bran insoluble dietary fiber (RBIDF) to improve the flavor adsorption and controlled release capacities of RBIDF. Results showed that the flavor adsorption ability of RBIDF was effectively improved due to the unfolding structure, increased specific surface area and pore volume and exposure of more functional groups after steam explosion treatment. The mechanism of the flavor adsorption behavior of modified RBIDF was preliminarily explored using adsorption kinetics and isotherms combined with SEM and DSC analysis. Results showed that the Langmuir isotherm model and pseudo-second-order kinetic model yielded the best fit to the adsorption data, indicating monolayer adsorption of flavor onto the modified RBIDF, and the adsorption was mainly driven by chemisorption process. The flavor release profile of modified RBIDF was investigated by HS-SPME/GC-MS and E-nose. After long-time storage, the flavor compounds were retained at a higher concentration in the modified RBIDF compared with the untreated RBIDF, indicating that the steam explosion treatment prolonged the retention time and enhanced the retention and controlled release capacities of RBIDF for flavor compounds. This study provides indications for potential applications of steam explosion-modified RBIDF as a novel flavor delivery system and functional ingredient.
Indexed as
Identifiers
What OpenQuestion holds
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.