Evidence map›Paper›PMID 41282317›Full record

ArticleFood chemistry: X2025

Structural, physicochemical, and gel properties of Wencheng yam (

Ahmed K Rashwan, Fanrui Zhou, Amged El-Harairy, Wei Chen

Abstract read
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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

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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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

4 authors.

Ahmed K RashwanDepartment of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Fanrui ZhouDepartment of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Amged El-HarairyDepartment of Crop and Animal Sciences, Albrecht Daniel Thaer-Institute of Agricultural and Horticultural Sciences, Faculty of Life Sciences, Humboldt-Universität zu Berlin, Albrecht-Thaer-Weg 5, 14195 Berlin, Germany.
Wei ChenDepartment of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The purpose of this study was to characterize yam starch (YS) and its effect on set-type yogurt (STY) properties. The YS yield was 13.05 ± 1.22 % and it contained 24.6 ± 1.21 % amylose and 75.4 ± 1.21 % amylopectin, which provides gelling and stabilizing properties to the STY. YS significantly improved water-holding capacity (WHC) and reduced syneresis, with the highest WHC (84.9 %) observed in STY fortified with 1.5 % YS after 21 days of storage at 4 ± 2 °C. Moreover, STY with YS showed better microstructure, whereby less fat globule release occurred. The lactic acid bacteria, such as

Indexed as

Functional propertiesPhysicochemical propertiesSet-type yogurtStabilizer materialYam starch

Identifiers

PMID41282317
PMCPMC12639562

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Registered trials

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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.