Evidence map›Paper›PMID 42375756›Full record

ArticleFood chemistry: X2026

Magnetic field-assisted immersion freezing preserves starch structure and quality of fresh waxy corn puree.

Jie Fan, Hongsong Ren, Yaxuan Liao, Wanting Yang, Hongting Shi, Fan Gong, Peng Wang, Li Zhang, Shaobo Cheng, Guogang Chen

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.

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0citing papers in PubMed
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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

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

10 authors.

Jie FanCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Hongsong RenXinjiang Academy of Agricultural Sciences Comprehensive Experiment Station, Xinjiang Academy of Agricultural Sciences, Xinjiang 830000, China.
Yaxuan LiaoCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Wanting YangCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Hongting ShiCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Fan GongXinjiang Academy of Agricultural Sciences Comprehensive Experiment Station, Xinjiang Academy of Agricultural Sciences, Xinjiang 830000, China.
Peng WangXinjiang Academy of Agricultural Sciences Comprehensive Experiment Station, Xinjiang Academy of Agricultural Sciences, Xinjiang 830000, China.
Li ZhangCrop Research Institute, Xinjiang Academy of Agricultural and Reclamation Sciences, Shihezi 832000, China.
Shaobo ChengCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Guogang ChenCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To improve the frozen quality of fresh waxy corn puree, this study evaluated magnetic field-assisted immersion freezing (MIF) at 5, 10, and 20 mT, compared with slow freezing (AF), air blast freezing (CF), and immersion freezing (IF). The effects on quality attributes and starch multi-scale structure were assessed, and the underlying mechanism was elucidated. Results showed that MIF at 5 mT (MIF-5) improved freezing kinetics, reducing phase transition time by 40.32% compared with IF, while enhancing the retention of total phenolics and flavonoids and minimizing color and texture degradation. Starch structure analysis revealed that MIF-5 increased relative crystallinity and short-range molecular order while better preserving granule integrity. This preservation inhibited water migration and molecular rearrangement upon thawing, maintaining macroscopic quality. In conclusion, MIF-5 is identified as an effective technology for improving frozen quality of waxy corn puree, providing a theoretical basis for applying MIF in high-moisture native starch-based foods.

Indexed as

Freezing kineticsFresh waxy corn pureeMagnetic field assisted immersion freezingPhysicochemical propertiesStarch multi-scale structure

Identifiers

PMID42375756
PMCPMC13312546

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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.