Effects of Extrusion Treatment on the Physicochemical and Baking Quality of

Wenxia He, Jingni Tang, Yang Chen, Guanhui Liu, Zhenni Li, Jie Tu, Yixuan Li

Abstract read

In one paragraph

Article in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it

0cells of the map it votes in

3citing 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

3 citing papers in PubMed.

Improving brown rice quality: Effects of different processing treatments on functionality and nutrition.Food chemistry: X · 2026
Article
Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties.Foods (Basel, Switzerland) · 2025
Article
Effect of CaClFoods (Basel, Switzerland) · 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

7 authors.

Wenxia HeSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Mengxi Road 2, Zhenjiang 212003, China.

Jingni TangSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Mengxi Road 2, Zhenjiang 212003, China.ORCID 0009-0001-1194-5865

Yang ChenSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Mengxi Road 2, Zhenjiang 212003, China.

Guanhui LiuSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Mengxi Road 2, Zhenjiang 212003, China.ORCID 0000-0001-6201-3059

Zhenni LiSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Mengxi Road 2, Zhenjiang 212003, China.

Jie TuSchool of Biotechnology, Jiangsu University of Science and Technology, Changhui Road 666, Zhenjiang 212100, China.

Yixuan LiSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Mengxi Road 2, Zhenjiang 212003, China.

Funding

This research was funded by the Zhenjiang Key R&D Program Project ,Suzhou Agricultural Science and Technology Innovation Project ,Jiangsu Graduate Practice Innovation Program Project (NY2024018);(SNG2022029);(SJCX24_2574)

6 · The paper itself

Abstract

Gluten-free rice bread made from

Indexed as

amylosebatterextrusion treatmentgelatinization degreejaponica rice flourrice bread

Identifiers

PMID39996629

DOI10.3390/gels11020086

PMCPMC11853857

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.