Comprehensive Evaluation of Varietal Differences in Glutinous Rice: Multidimensional Assessment of Cooking Quality and Processing Characteristics.

Qianqian Zhang, Bangdi Liu, Min Zhang, Lina Guan, Guodong Ye, Min Zhang, Jing Sun, Sixuan Li

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

8 authors.

Qianqian ZhangSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Bangdi LiuMinistry of Agriculture and Rural Affairs, Academy of Agricultural Planning and Engineering, Beijing 100125, China.

Min ZhangSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Lina GuanSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Guodong YeSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Min ZhangMinistry of Agriculture and Rural Affairs, Academy of Agricultural Planning and Engineering, Beijing 100125, China.

Jing SunMinistry of Agriculture and Rural Affairs, Academy of Agricultural Planning and Engineering, Beijing 100125, China.

Sixuan LiSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Funding

National Key R&D Program of China 2024YFD2100105

6 · The paper itself

Abstract

Varietal characteristics significantly influence the quality of glutinous rice and its products; however, comprehensive studies on its cooking and processing properties remain limited. This research systematically evaluated the impact of varietal differences on these qualities, providing guidance for the industrial production and processing of glutinous rice. Seven widely cultivated varieties were selected to evaluate the physicochemical properties, processing performance, and eating quality. Key findings reveal that

Indexed as

cooking qualityflavor profileglutinous riceprocessing suitability

Identifiers

PMID41976509

DOI10.3390/foods15071215

PMCPMC13073226

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.