ArticleNPJ science of food2025
Effect of drying treatment on hydration ability of fresh waxy corn starch.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- 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
- The Effect of pH on the Morphological, Thermal, and Mechanical Properties of Cross-Linked Starch Edible Films.International journal of food science · 2026Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
The effects of microwave drying (MD), hot air drying (HD), and freeze vacuum drying (FD) on the hydration capacity of fresh waxy corn starch (FW) were investigated. The results revealed that FDFW exhibited the highest solubility and swelling power, peak viscosity, and stronger shear thinning behavior than MD and HD methods.It suggests that the internal structure of FDFW is relatively complete. FDFW possesses the highest enthalpy and the short-range ordered structure ratio. It demonstrated that the hydrogen bonds between the molecules or within the FW were preserved. The internal molecular chains of starch particles are arranged more systemically. Additionally, FDFW particles have a smooth surface and a complete and homogenous structure. This study can provide a theoretical basis for fresh corn products' development and quality.
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Registered trials
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