Evidence map›Paper›PMID 41658360›Full record

ArticleFood chemistry: X2026

Insights into the textural characteristics and

Naveed Mahmood, Xuyang Li, Sajad Ali, Yunfei Yang, Liang Wang, Qian Liang, Zhenhua Li, Xiaoyan Song, Hongxin Jiang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

9 authors.

Naveed MahmoodThe Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China.
Xuyang LiThe Key Laboratory of High Quality, High Efficiency, and Yield Enhancement in Grain and Oil Crops, College of Agronomy, Guizhou University, Guiyang 550025, China.
Sajad AliDepartment of Biological Sciences, College of Science, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
Yunfei YangCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Liang WangPerkinElmer Instruments (Shanghai) Company Limited, Shanghai 201203, China.
Qian LiangThe Key Laboratory of High Quality, High Efficiency, and Yield Enhancement in Grain and Oil Crops, College of Agronomy, Guizhou University, Guiyang 550025, China.
Zhenhua LiThe Key Laboratory of High Quality, High Efficiency, and Yield Enhancement in Grain and Oil Crops, College of Agronomy, Guizhou University, Guiyang 550025, China.
Xiaoyan SongThe Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China.
Hongxin JiangCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

High-amylose corn starch (HACS) has crucial impacts on the textural characteristics of dough, but the molecular mechanism remains unknown. This study aims to explore how the structures of HACS with various apparent amylose contents (55.92%-71.66%) affected dough fermentation properties, textures and

Indexed as

Bread qualityEstimated glycemic indexFermentationHigh-amylose corn starchIn-vitro digestibilityMolecular structure

Identifiers

PMID41658360
PMCPMC12874616

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.