ReviewCurrent research in food science2025
The molecular mechanisms and new classification of resistant starch - A review.
Review in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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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
4 citing papers in PubMed.
- Short-Chain Fatty Acids at the Crossroads of Microbiota, Immunometabolism, and Inflammation.Biomedicines · 2026Review
- Effect of wheat bran insoluble dietary fiber on the physicochemical, structural, and digestion characteristics of maize starches with different amylose contents.Food chemistry: X · 2026Article
- Structural, Physicochemical, and Functional Properties of Waxy and Non-Waxy Foxtail Millet Starches.Foods (Basel, Switzerland) · 2025Article
- Genetic Divergence and Functional Significance of Bioactive Compounds in Rice and Barley: Implications for Biofortification and Human Health.International journal of molecular sciences · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Diabetes is one of the major chronic diseases endangering human health. Because of the low glycemic index, RS(resistant starch) plays an important role in the intervention and treatment of diabetes. Based on our previous studies, the mechanism of RS is systematically discussed from the molecular level (the relationship between starch molecular conformation and RS, the relationship between double-helix structure and RS, and the relationship between molecular complexation and RS) and granular level (the relationship between amylase penetration and RS, the relationship between crystallinity and RS, and the relationship between amylose/amylopectin content and RS). In addition, with more in-depth studies in the preparation and formation reason of RS, the current classification of RS may not satisfy our current understanding of RS. In this paper, a new classification of RS is proposed. RS is classified into 10 types from two aspects (reparation methods and formation reasons), which may make it easier to understand the different RS. This paper may provide a reference for the research of RS.
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Registered trials
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