Evidence map›Paper›PMID 42375751›Full record

ArticleFood chemistry: X2026

Development of sustainable gel systems with thermo-sensitive properties by enzymatic modification of upcycled rice cake flour.

Da-Hee Kim, Tae-Ho Choi, Ji-Hoon Park, Su-Hyeon Kim, Seo-Jin Jeon, Hyun-Mo Jeong, Jae-Hoon Shim

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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.

Da-Hee KimDepartment of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon-si, Gangwon-do 24252, Republic of Korea.
Tae-Ho ChoiDepartment of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon-si, Gangwon-do 24252, Republic of Korea.
Ji-Hoon ParkDepartment of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon-si, Gangwon-do 24252, Republic of Korea.
Su-Hyeon KimDepartment of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon-si, Gangwon-do 24252, Republic of Korea.
Seo-Jin JeonDepartment of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon-si, Gangwon-do 24252, Republic of Korea.
Hyun-Mo JeongDepartment of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon-si, Gangwon-do 24252, Republic of Korea.
Jae-Hoon ShimDepartment of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon-si, Gangwon-do 24252, Republic of Korea.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Rice cake flour (RCF), obtained by milling byproducts generated during rice cake production, was enzymatically modified using cyclodextrin glucanotransferase (CGTase) to develop thermo-sensitive gels (TSGs). Samples prepared at different CGTase dosages were designated as TSG 40, TSG 60, TSG 80, and TSG 100. CGTase treatment redistributed starch branch-chain lengths, reducing short chains (DP 6-15) while increasing medium chains (DP 16-30), and decreased the weight-average molecular weight from 8.78 × 10

Indexed as

Cyclodextrin glucanotransferaseFreeze–thaw stabilityModified starchRice cakeThermo–sensitive gelUpcycling

Identifiers

PMID42375751
PMCPMC13311792

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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.