Evidence map›Paper›PMID 38338597›Full record

ArticleFoods (Basel, Switzerland)2024

Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion.

Mengshuang Hao, Xiaopei Zhu, Xiaolong Ji, Miaomiao Shi, Yizhe Yan

Open access · goldAbstract read
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 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
4.0field-weighted citation impact, top 6% 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

4 citing papers in PubMed, 13 citations in OpenAlex.

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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

5 authors at 1 institution in 1 country.

Mengshuang HaoCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Xiaopei ZhuCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Xiaolong JiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.ORCID 0000-0002-9043-603X
Miaomiao ShiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.ORCID 0000-0001-6784-4070
Yizhe YanCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.ORCID 0000-0003-0190-3474
Zhengzhou University of Light Industry · CN

Funding

National Natural Science Foundation of China 32202110Young Scientist Project of Henan Province 225200810122
6 · The paper itself

Abstract

In this study, the effect of konjac glucomannan (KGM, 0-5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size increased as observed using scanning electron microscopy and particle size analysis. X-ray diffraction and Raman results revealed that the relative crystallinity (18.30% to 22.30%) of EYS increased, and the full width at half maxima at 480 cm

Indexed as

extrusionin vitro digestibilitykonjac glucomannanstructureyam starch

Identifiers

PMID38338597
PMCPMC10855837
OpenAlexW4391431149

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.