Impact of Heat-Moisture Treatment on Multi-Scale Structure, Functional Properties, and In Vitro Digestion of Low-Glycemic-Index Rice Starch.

Rong Zhou, Jingyi Zheng, Zhengyu Jin, Tao Zhang, Ming Miao

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.

Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.Comprehensive reviews in food science and food safety · 2026
Review

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

5 authors.

Rong ZhouState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Jingyi ZhengState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.ORCID 0000-0001-7893-6456

Zhengyu JinState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.ORCID 0000-0002-7802-9722

Tao ZhangState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Ming MiaoState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.ORCID 0000-0001-8389-1125

Funding

Jiangnan University SKLF - ZZA - 202506 and SKLF - ZZB - 202416the Fundamental Research Funds for the Central Universities JUSRP202404020the National Key Research and Development Program of China 2022YFF1100101the National Natural Science Foundation of China 32130084

6 · The paper itself

Abstract

This study examined the effect of heat-moisture treatment (HMT) at 100, 110, or 120 °C for 10 min on the multi-scale structure, functional properties, and in vitro digestibility of the starch isolated from low-GI rice. The HMT decreased the leaching rate and swelling power of the starch, compared to those of the untreated starch. The relative crystallinity decreased, and the short-range molecular order increased as the treatment temperature increased from 24.3% to 15.8%. The weight-average molecular weight decreased from 1.7 × 10

Indexed as

functional propertiesheat–moisture treatmentin vitro digestibilitymulti-scale structurerice starch

Identifiers

PMID42279747

DOI10.3390/foods15111960

PMCPMC13256510

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.