Evidence map›Paper›PMID 39594044›Full record

ArticleFoods (Basel, Switzerland)2024

Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets.

Meijuan Xu, Tianwen Liu, Xueqin Gao, Yuran Shi, Xiaodong Zhao, Jian Zou

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 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.

  1. 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

6 authors.

Meijuan XuCollege of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
Tianwen LiuSchool of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
Xueqin GaoCollege of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
Yuran ShiCollege of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
Xiaodong ZhaoCollege of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.
Jian ZouCollege of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study delved into the interaction between corn starch and ethyl maltol during innovative repeated continuous heat-moisture treatment (RCHMT) and its impact on the quality of fried chicken nuggets. The results reveal that the complexation ratio of ethyl maltol is about 31.6%, and the complex creates dense microporous structures. Native starch and complex samples exhibited an A-type crystal structure, while the physical mixture sample showed superposition peaks of starch and ethyl maltol. Additionally, the peak of C-O-H def., CH

Indexed as

coating powdersheat-moisture temperaturenon-inclusion complexstructure

Identifiers

PMID39594044
PMCPMC11593958

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.