Evidence map›Paper›PMID 41551179›Full record

ArticleCurrent research in food science2026

Multiscale structure, physicochemical properties, and

Haizhi Li, Shenglin Duan, Jia Liu, Yifeng Liu, Zongling Yang, Chao Ma, Guoyu Liu, Peng Yuan

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Review
  2. Article
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

8 authors.

Haizhi LiCollege of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China.
Shenglin DuanBeijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China.
Jia LiuBeijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China.
Yifeng LiuBeijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China.
Zongling YangBeijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China.
Chao MaCollege of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China.
Guoyu LiuBeijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China.
Peng YuanBeijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Partially hydrolyzed guar gum (PHGG), an enzymatic hydrolysate of guar gum (GG), confers various physiological benefits, including hypoglycemic effects and gut microbiota regulation. The molecular weight of PHGG is identified as a key determinant of the pasting properties of corn starch (CS). This study evaluated the effects of GG and PHGG with different molecular weights (34.66 kDa, 25.17 kDa, 14.71 kDa, and 8.93 kDa) on the physicochemical and digestion properties of CS. The results showed that GG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV), apparent viscosity, dynamic moduli (G' and G″), and mean volume (MV) of CS gel, but reduced its thermal stability. In contrast, PHGG demonstrated distinct effects by effectively inhibiting starch swelling and enhancing the thermal stability of the gel system. High-molecular-weight PHGG formed a gel characterized by larger, irregularly distributed honeycomb-like pores, which significantly reduced gel hardness (

Indexed as

Corn starchGelatinizationGuar gumMolecular weightMultiple factor analysisPartially hydrolyzed guar gum

Identifiers

PMID41551179
PMCPMC12810335

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

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.