Understanding the Impact of Single-Helical Maize Amylose on Steamed Bun Hardness Enhancement.

Jiarui Yu, Zhihui Zhang, Shuai Ran, Xiaoxiao Li, Chunrui Wang, Junjie Guo, Xijun Lian

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.

Jiarui YuTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.

Zhihui ZhangTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.

Shuai RanTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.

Xiaoxiao LiTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.

Chunrui WangTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.

Junjie GuoTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.

Xijun LianTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.

Funding

National Natural Science Foundation of China 31571834

6 · The paper itself

Abstract

In this study, single-helical maize amylose (SHMAM) was successfully prepared via the sodium chloride-based eutectic solvent method. Incorporation of SHMAM into wheat flour for steamed buns significantly enhanced its hardness, with a 5% addition level yielding the maximum effect (hardness increased from 2318.7 ± 157.4 g to 3224.7 ± 98.1 g). Comprehensive structural characterization including FT-IR, XRD, DSC and

Indexed as

ester bandgluteninhydrogen bandsalt-mediated co-crystallizationspectroscopic characterizationsynergistic interactions

Identifiers

PMID42196024

DOI10.3390/foods15101821

PMCPMC13206128

What OpenQuestion holds

Textmetadata

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.