Evidence map›Paper›PMID 40422373›Full record

ArticleGels (Basel, Switzerland)2025

Polydextrose Reduces the Hardness of Cooked Chinese Sea Rice Through Intermolecular Interactions.

Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song, Xingjun Li

Abstract read
PubMed Full text at PMC Publisher
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 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

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

2 citing papers in PubMed.

  1. Article
  2. 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

5 authors.

Chang LiuAcademy of National Food and Strategic Reserves Administration, National Engineering Research Center for Grain Storage and Transportation, Beijing 102209, China.
Bing DaiAcademy of National Food and Strategic Reserves Administration, National Engineering Research Center for Grain Storage and Transportation, Beijing 102209, China.
Xiaohong LuoAcademy of National Food and Strategic Reserves Administration, National Engineering Research Center for Grain Storage and Transportation, Beijing 102209, China.
Hongdong SongCollege of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Xingjun LiAcademy of National Food and Strategic Reserves Administration, National Engineering Research Center for Grain Storage and Transportation, Beijing 102209, China.ORCID 0000-0002-9184-2566

Funding

the research fund for institute-enterprise cooperation H24051
6 · The paper itself

Abstract

Supposing that polydextrose molecules could improve the hard texture of cooked rice based on intermolecular interactions and forming a hydrogel-like network structure, this study added polydextrose (moisture content 1%) at 0%, 3%, 5%, 7%, and 10% concentrations to rice (cv. Super Qianhao, SQ) milled from a 3-year-stored paddy and compared their cooking properties, their cooked rice texture, the pasting and thermal properties of their flours, the thermo-mechanical characteristics of their flour dough, and the microstructure of their cooked rice grains with a newly harvested japonica rice cv. Nanjing 5 (NJ5). With an increase in polydextrose addition, a General Linear Model (GLM) analysis showed that the cooking times of two japonica rice varieties was significantly (

Indexed as

eating qualityhard texture of cooked sea riceintermolecular interactionspolydextrosestarch retrogradationβ-sheet

Identifiers

PMID40422373
PMCPMC12110848

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.