Evidence map›Paper›PMID 39830000›Full record

ArticleFood chemistry: X2025

Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment.

Sijie Zhang, Weiguo Wu, Jihe Zhu, Junling Wu, Zengpeng Gan, Houqin Deng, Yu Zhang, Luyan Liao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

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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

2 citing papers in PubMed.

  1. Article
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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

8 authors.

Sijie ZhangCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Weiguo WuCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Jihe ZhuSchool of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University, Shanghai 201514, China.
Junling WuCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Zengpeng GanCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Houqin DengCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Yu ZhangCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Luyan LiaoCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was found that SPS exhibited the characteristics of pseudoplastic fluids, characterized by shear thinning and thixotropy, belonged to the C-type starch crystal. The gelatinization temperature of SPS was increased to 82.55 °C by HMT. HMT-SPS had better viscoelasticity in S3-S6. The particle size was smaller than that of RAW-SPS during the gelatinization process. The starch paste of S2 was gelatinized by heating at 95 °C, and the original crystalline structure of the starch was destroyed, where layered structure formed by recrystallization was observed. HMT-SPS showed a clear polarization cross, while disappeared after S2. HMT also improved the ordering degree. The results explained the mechanism of changes in HMT modified starch during the gelatinization process.

Indexed as

Gelatinization stageHeat-moisture treatmentStructure changesSweet potato starch

Identifiers

PMID39830000
PMCPMC11741091

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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.