The Effect of Different Particle Size Distribution on the Quality of Rice Flour.

Qinghua Yue, Xiya Song, Yuxia Yang, Jingwen Qin, Yue Li, Xunda Wang, Jiangtao Lin

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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.

Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance.Foods (Basel, Switzerland) · 2026
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

7 authors.

Qinghua YueCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Xiya SongCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Yuxia YangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Jingwen QinCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Yue LiCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Xunda WangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Jiangtao LinCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Funding

Major Science and·Technology Project of Henan Province 221100110700National Natural Science Foundation for Young Scientists, China 32101985

6 · The paper itself

Abstract

Rice flour, as an essential food ingredient, exhibits processing and end-use properties that are critically influenced by its particle size distribution (D10, D50, D90). This study systematically investigates the effect of varying particle size fractions on the chemical composition, color, water absorption, pasting behavior, thermal properties, and rheological characteristics of rice flour. Our results indicate no statistically significant differences in the major chemical constituents across different particle size ranges (

Indexed as

compositionparticle sizephysicochemical propertyrice flour

Identifiers

PMID41596803

DOI10.3390/foods15020204

PMCPMC12840129

What OpenQuestion holds

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LicenceCC BY

Read underepoch 390

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.