Evidence map›Paper›PMID 38254548›Full record

ArticleFoods (Basel, Switzerland)2024

The Effects of

Yanfen Cheng, Cuixin Su, Shijie Wei, Jing Zhao, Fen Wei, Xiaolong Liu, Hanbing Wang, Xiaoyue Wu, Cuiping Feng, Junlong Meng and 5 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. 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. Article
  2. Review
  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

15 authors.

Yanfen ChengCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Cuixin SuCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Shijie WeiCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Jing ZhaoCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Fen WeiCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Xiaolong LiuCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Hanbing WangCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Xiaoyue WuCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Cuiping FengCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Junlong MengCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Jinling CaoCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.ORCID 0000-0002-3109-5853
Shaojun YunCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Lijing XuCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Xueran GengCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Mingchang ChangShanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China.

Funding

Doctoral Science Foundation of Shanxi AgriculturalUniversity 2015YJ04Edible fungi Key Team of Science and Technology Innovation of Shanxi Province 201805D131009Shanxi Edible fungi Industry Technology Innovation Strategic Alliance 2023CXYRH-044Shanxi Province Modem Agriculrural Industrial Technology System Construction Special Fund 2023CYJSTX09
6 · The paper itself

Abstract

To study the effects of Naematelia aurantialba (NA) on the rheological and gelatinization properties of starch, the processing methods of NA were diversified. In this study, the gelatinization and rheological properties of corn starch (CS) and edible cassava starch (ECS) were investigated by adding NA with different mass fractions. Starch soft candy was prepared using NA, CS, and ECS as the main raw materials. Rheological studies showed that both CS-NA and ECS-NA exhibited elastic modulus (G') > viscosity modulus (G″), implying elastic behavior. G' was such that CS+1%NA > CS+5%NA > CS+3%NA > CS > CS+2%NA > CS+4%NA > ECS+4%NA > ECS+3%NA > ECS+5%NA > ECS+2%NA > ECS+1%NA > ECS. The gelatinization implied showed that after adding NA, the pasting temperature of CS-NA and ECS-NA increased by 1.33 °C and decreased by 2.46 °C, while their breakdown values decreased by 442.35 cP and 866.98 cP, respectively. Through a single-factor test and orthogonal test, the best formula of starch soft candy was as follows: 0.4 f of NA, 10 g of white granulated sugar, a mass ratio of ECS to CS of 20:1 (g:g), 0.12 g of citric acid, 1 g of red date power, and 16 mL of water. The soft candy was stable when stored for two days. This study offers a new direction for the research and development of NA starch foods.

Indexed as

Naematelia aurantialbaphysicochemical propertiesprocessing characteristicssoft candystarch

Identifiers

PMID38254548
PMCPMC10814479

What OpenQuestion holds

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Registered trials

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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.