Effect of Microwave-Assisted Heat-Moisture Treatment on Structure, Physicochemical Properties and In Vitro Digestibility of Wheat Starch.

Liuyan Chen, Jiawen Liu, Chao Yuan, Bo Cui

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. 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

4 authors.

Liuyan ChenShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.

Jiawen LiuZaozhuang Dongliang Biotechnology Development Co., Ltd., Zaozhuang 277200, China.

Chao YuanShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.ORCID 0000-0002-1302-9668

Bo CuiShandong Key Laboratory of Healthy Food Resources Exploration and Creation, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.

Funding

China National Key Research and Development Program 2022YFD2101300Innovation Pilot Project of Integration of Science, Education and Industry of Shandong Province 2025ZDZX15Taishan Industrial Experts Programme of Shandong Province tscx202306041

6 · The paper itself

Abstract

Wheat starch serves as a major dietary carbohydrate. Optimizing its structural and functional properties is essential for developing health foods. In the present study, microwave-assisted heat-moisture treatment (MHT) was applied to modify wheat starch and the effects of the physical treatments on its structure and digestibility were investigated. X-ray diffraction analysis revealed that the crystallinity of wheat starch slightly decreased after MHT. Ion chromatography revealed changes in the chain length distribution of wheat starch after modification, with a continuous increase in short-chain components over treatment time. MHT enhanced the enzymatic resistance of wheat starch, which resulted in a resistant starch content of 36.89% after 1.5 h of MHT. Excess heat disrupted the ordered structure of starch when the treatment was extended to 2 h, leading to a slight reduction in enzymatic resistance. The study provided a theoretical basis for designing functional starch ingredients through low water content physical treatment.

Indexed as

chain length distributioncrystalline structurein vitro digestibilitymicrowave-assisted heat–moisture treatmentwheat starch

Identifiers

PMID42195901

DOI10.3390/foods15101698

PMCPMC13205637

What OpenQuestion holds

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LicenceCC BY

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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.