Evidence map›Paper›PMID 40989093›Full record

ArticleFood chemistry: X2025

Effects of bidirectional modification by ultrasound and microwave on the structural and pasting properties of pea starch.

Yuting Wang, Jiatong Chai, Yuanyuan Fan, Songyu Li, Pengzhong Han, Siwen Niu, Zhaojun Wei, Wenjuan Chen, Lihong Han

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. Article
  2. Article
  3. Review
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

9 authors.

Yuting WangCollaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
Jiatong ChaiCollaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
Yuanyuan FanFoshan Customs Integrated Technology Center, Shunde, 528303, Guangdong Province, China.
Songyu LiCollaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
Pengzhong HanCollaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
Siwen NiuCollaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
Zhaojun WeiCollaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
Wenjuan ChenCollaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
Lihong HanCollaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The influence of ultrasound treatment (UT), microwave treatment (MT), and the bidirectional treatments of ultrasound and microwave (UT-MT, MT-UT) on the granule morphology, pasting properties, and molecular structural characteristics of pea starch were investigated. These results indicated that the morphology of pea starch remained unchanged after UT and produced more linear molecules. However, MT, UT-MT, and MT-UT induced damage to starch granules and reduced amylose content. All treatments preserved the C-type structure of pea starch, but caused a decrease in crystallinity, short-range order, and gelatinization enthalpy. Moreover, ultrasonic pretreatment can reduce the impairment of MT to the ordered structure of starch. Compared with other modified starches, pea starch modified by MT-UT exhibited lower setback and breakdown, indicating that it had less retrogradation tendency, better thermal stability, and stronger shear resistance. These results may help to understand the effects of ultrasound and microwave on the structural and functional characteristics of starch.

Indexed as

MicrowaveMolecule structurePasting propertiesPea starchUltrasound

Identifiers

PMID40989093
PMCPMC12452763

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.