Evidence map›Paper›PMID 41497697›Full record

ArticleFood chemistry: X2025

Effects of single-frequency ultrasonic modification on starch structure and digestive properties: A comprehensive meta-analysis and acoustic simulation.

Ping Shi, Siyu Liu, Jinjuan Lu, Xuemei Yao, Jiesi Li, Meifang Li, Shengyun Qin, Yanbei Liu, Rongping Bu, Hafiz Umer Javed and 1 more

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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

11 authors.

Ping ShiGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Siyu LiuGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Jinjuan LuGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Xuemei YaoGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Jiesi LiGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Meifang LiGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Shengyun QinGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Yanbei LiuGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Rongping BuGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Hafiz Umer JavedGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.
Yuansen LiuGuangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study employed meta-analysis (25 studies, 121 data points) combined with acoustic simulation to investigate the effects of ultrasound on resistant starch (RS) formation under varying conditions, including starch sources, crystal types, frequency, power, duration, temperature, and concentration. Meta-subgroup analyses revealed significant RS increases in fruit (MD = 5.731) and cereal (MD = 1.579) starches. RS content increased in type A and B starches (

Indexed as

Acoustic simulationMeta-analysisStarchUltrasound

Identifiers

PMID41497697
PMCPMC12766088

What OpenQuestion holds

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LicenceCC BY-NC
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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.