ArticleFood chemistry: X2024
Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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.
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Who cites it
8 citing papers in PubMed.
- Effects of steam explosion and heat curing on the physicochemical properties ofFood chemistry: X · 2026Article
- Unraveling the Food Matrix Components Underlying Glycemic Response in Yellow Popcorn Hybrids (Foods (Basel, Switzerland) · 2026Article
- Substitution of Wheat Flour with Modified Highland Barley Flour Affects Properties and Quality of Wheat Flour, Dough, and Noodles.Foods (Basel, Switzerland) · 2026Article
- Effects of Co-Fermentation withFoods (Basel, Switzerland) · 2026Article
- Functional Additives Enhance Freeze-Thaw Stability and Retard Retrogradation in Wheat-Potato Starch Gels and Crystal Dumpling Wrappers.Foods (Basel, Switzerland) · 2026Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize.Foods (Basel, Switzerland) · 2025Article
- Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effect of twin-screw extruded-enzymatically prepared soluble dietary fibers (EESDF) on various properties of CS. Results showed that adding EESDF decreased the viscosity and crystallinity. Incorporating 10 % EESDF reduced the peak and final viscosities of CS by 323 cP and 380 cP, respectively. When stored for 14 d, EESDF reduced the relative crystallinity (RC) and enthalpy of retrogradation (ΔHr) of CS. The RC and the ΔHr were reduced by 4.83 % and 41.53 %, respectively, when adding 10 % EESDF. The resistant starch content was increased by 6.7 % when stored for 0 d with the addition of 10 % EESDF. The eGI value was decreased when adding 10 % EESDF. These findings showed that EESDF inhibited the retrogradation and digestion of CS. They will provide a basis for using EESDF as a quality control for starchy foods and for using starch in soft gels and foods for dysphagic categories.
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Registered trials
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