Evidence map›Paper›PMID 39517193›Full record

ArticleFoods (Basel, Switzerland)2024

The Physicochemical Properties and Structure of Mung Bean Starch Fermented by

Zhen Huang, Yisi Li, Tian Guo, Li Xu, Jieyao Yuan, Zuyin Li, Cuiping Yi

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 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. 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

7 authors.

Zhen HuangCollege of Social Development and Management, Hunan Women's University, Changsha 410004, China.
Yisi LiSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
Tian GuoSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
Li XuSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
Jieyao YuanSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
Zuyin LiCollege of Social Development and Management, Hunan Women's University, Changsha 410004, China.
Cuiping YiSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.ORCID 0000-0002-4571-4168

Funding

the Enterprise innovation team project of Hunan Province in 2018 nonethe Key Project of Hunan Provincial Department of Education 22A0685
6 · The paper itself

Abstract

Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by

Indexed as

fermentationLactobacillus plantarummung bean starchphysicochemical propertiesstructure

Identifiers

PMID39517193
PMCPMC11545002

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.