ArticleCurrent research in food science2024
Intensification of rice flour gel structure by fermenting corresponding rice with
Article in Current research in food science, 2024. 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
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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
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Who cites it
8 citing papers in PubMed.
- Effects of Lactobacillus Plantarum and Pullulanase Modification on the Physicochemical Properties and Functional Characteristics of Highland Barley Flour.Foods (Basel, Switzerland) · 2026Article
- Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour.Foods (Basel, Switzerland) · 2026Article
- Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings.Foods (Basel, Switzerland) · 2025Article
- Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch.Foods (Basel, Switzerland) · 2025Article
- Screening high-enzyme-producing strains from fermented rice slurry to enhance amylose content and remodel starch structure in rice noodles.Food chemistry: X · 2025Article
- Fermentation initiated by lactic acid bacteria coupled withFood chemistry: X · 2025Article
- Effects of adzuki bean addition on the rheological properties of mixed flour and theFood chemistry: X · 2025Article
- 3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars.Current research in food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In starch gel foods processing, lactic acid fermentation is an effective strategy to improve the quality of the gel. This study revealed the effects of
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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.