Effects of Pre-Cooking Degree of Germinated Highland Barley Pulp on the Quality and Digestive Characteristics of Barbecued Pork Buns During Refrigerated Storage.

Yuying Cheng, Zheng Ruan, Jian Yang, Zhexi Weng, Biansheng Li, Dandan Li, Jiaqin Fang

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

7 authors.

Yuying ChengGuangzhou Restaurant Group Likoufu Food Co., Ltd., Guangzhou 511445, China.

Zheng RuanSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.ORCID 0000-0002-2780-4952

Jian YangGuangzhou Restaurant Group Likoufu Food Co., Ltd., Guangzhou 511445, China.

Zhexi WengGuangzhou Restaurant Group Likoufu Food Co., Ltd., Guangzhou 511445, China.

Biansheng LiSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Dandan LiSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Jiaqin FangGuangzhou Restaurant Group Likoufu Food Co., Ltd., Guangzhou 511445, China.

Funding

2021 Panyu District Industrial Talent Policy Projects and Panyu District Innovation and Entrepreneurship Leading Team Projects 2022-R01-1

6 · The paper itself

Abstract

This study investigated the effect of pre-cooking level of germinated highland barley pulp on the staling properties and digestibility of pre-packaged barbecued pork buns during refrigerated storage (0-9 days). The addition of barley pulp significantly delayed quality deterioration, resulting in a decreased specific volume (up to 20%) and an increased hardness (up to 71.76%) across all samples. Furthermore, it effectively inhibited the rise in starch short-range order, as evidenced by a decreased FTIR ratio of 1047/1022 cm

Indexed as

barbecued pork bunsdigestive propertiesgerminated highland barley pulprefrigerated storagestaling properties

Identifiers

PMID42195979

DOI10.3390/foods15101775

PMCPMC13206146

What OpenQuestion holds

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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.