ArticlePolymers2025
Impact of Partial Gelatinization on Structure, Physicochemical and Enzymatic Digestion Properties of Rice Starch Used for Rice Noodle-Making.
Article in Polymers, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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
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.
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Who cites it
3 citing papers in PubMed.
- Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.Comprehensive reviews in food science and food safety · 2026Review
- Application of Pulsed Ohmic Heating for Rapid Cooking of Indica Rice: Quality Enhancement and Mechanistic Insights.Foods (Basel, Switzerland) · 2026Article
- Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Currently, information remains limited regarding how controlled gelatinization alters structure and functional properties of rice starch intended for rice noodle-making. The objective of this research is to understand the effect of partial gelatinization on structural and physicochemical attributes of rice starch from an elite variety Zhenguiai specifically for rice noodle production and their relations to digestion properties. Starch samples partially gelatinized at 60-76 °C were analyzed for crystalline fraction, amylose content (AC), swelling power, gelatinization properties and
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Registered trials
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