ReviewFood and bioprocess technology2026
Comparative Study of Fractionation Technologies and Their Impact on the Nutritional and Functional Properties of Maize and Rice Fractions.
Review in Food and bioprocess technology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- The Influence of Polyphenols on Starch Structure Across Molecular, Chemical, and Microstructural Levels.Molecules (Basel, Switzerland) · 2026Article
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9 authors.
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Abstract
The two globally leading cereals, maize and rice, offer great potential for producing high-value fractions and biopolymers for diverse food and non-food applications. Wet- and dry-fractionation techniques are commonly used to concentrate specific kernel components, with process parameters adjustable to yield tailored functional fractions. This review provides a comprehensive analysis of the key biopolymers in maize and rice, their functional properties, and applications across sectors. It also examines both established and emerging fractionation methods, emphasizing how processing conditions influence nutritional and functional qualities. The interplay between kernel structure and process parameters is highlighted as a critical factor in optimizing yield and tailoring fraction properties. In wet-fractionation of maize, steeping conditions (time, temperature, acids, and SO Supplementary Information: The online version contains supplementary material available at 10.1007/s11947-025-04104-0.
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