Evidence map›Paper›PMID 40502413›Full record

ArticleFood chemistry: X2025

Exploration of the effect of ultrasound treatment on starch-theanine-EGCG complexes based on multi-scale structure and prediction of the interaction by density functional theory calculations.

Zongwei Hao, Huijun Sun, Xinran Liu, Yixuan Xu, Jiameng Wang, Hui Xu, Zhongyun Zhao, Zongjun Wu, Mingming Zheng, Yibin Zhou and 1 more

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 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.

  1. Review
  2. Article
  3. Interaction Between Bovine Serum Albumin andFoods (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

11 authors.

Zongwei HaoKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Huijun SunKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Xinran LiuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Yixuan XuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Jiameng WangKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Hui XuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Zhongyun ZhaoKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Zongjun WuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Mingming ZhengKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Yibin ZhouKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Zhenyu YuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Ultrasonication (US) is an emerging green modification technique in food science, yet its impact on starch-tea active ingredient interactions and digestibility remains underexplored. This study investigated the effects of US on maize starch (MS) complexed with epigallocatechin gallate (EGCG) and L-theanine (THE). US induced agglomeration and adhesion, increasing viscosity (

Indexed as

Density functional theory calculationsDigestibilityStarch complexesUltrasonication

Identifiers

PMID40502413
PMCPMC12152560

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.