Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice.

Mingyo Ha, Duyun Jeong, Jiyoung Park, Hyun-Jung Chung

Abstract read

In one paragraph

Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

Maximizing japonica rice quality by high-pressure steam: Insights into improvement.Food chemistry: X · 2025
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

4 authors.

Mingyo HaDivision of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea.

Duyun JeongDepartment of Food and Food Service Industry, Kyungpook National University, Sangju, 37224 South Korea.

Jiyoung ParkDepartment of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, 16429 South Korea.

Hyun-Jung ChungDivision of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea.ORCID 0000-0002-6445-5659

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of this study was to evaluate the leachate and textural characteristics of cooked rice, and the correlations between the leachate properties and texture attributes were also investigated. Cooked waxy rice had much higher total solids and amylopectin amount in leachate than the normal and high-amylose rice. For all varieties, the amylopectin chain length of the leachate was similar, excluding Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01446-3.

Indexed as

Cooked riceLeachate compositionStarch structureTextural attribute

Identifiers

PMID38585572

DOI10.1007/s10068-023-01446-3

PMCPMC10992613

What OpenQuestion holds

Textmetadata

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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.