The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough.

Qin Li, Yi Liu, Huimei Bao, Haihua Zhang

Abstract 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 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.

Assessing the impacts of climate change and human activities on distribution of Lophatherum gracile in China using the maxent model.Scientific reports · 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.

Qin LiSchool of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, No. 4 Meicheng Road, Huaian 223003, China.

Yi LiuCollege of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, Hangzhou 311300, China.

Huimei BaoSchool of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, No. 4 Meicheng Road, Huaian 223003, China.

Haihua ZhangCollege of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, Hangzhou 311300, China.

Funding

National Natural Science Foundation of China 31601508

6 · The paper itself

Abstract

The effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess changes in thermal-mechanical rheological properties, microstructure, chemical interactions, water distribution, and macropolymer formation by Mixolab mixer, fluorescence microscopy, and low-field nuclear magnetic resonance (LF-NMR). The findings revealed that lophatherum gracile brongn flavonoids disrupted the three-dimensional network of gluten proteins in the wheat dough, leading to decreased water-binding capacity and reduced gluten protein crosslinking while enhancing thermal stability and inhibiting the starch retrogradation of the dough. This study provided important insights into the interaction mechanisms between lophatherum gracile brongn flavonoids and the proteins/starch in wheat dough, offering theoretical guidance for the development of novel wheat-based products for industrialization and practical production.

Indexed as

lophatherum gracile brongn flavonoidmultiscale structurewater distributionwheat dough

Identifiers

PMID39200482

DOI10.3390/foods13162556

PMCPMC11353385

What OpenQuestion holds

Textmetadata

LicenceCC BY

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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.