Evidence map›Paper›PMID 42471925›Full record

ArticleFood chemistry: X2026

Impact of microwave- and far-infrared-assisted acid modification on the structure and functional properties of zein-corn dough.

Yanjia Liu, Zhuang Liu, Bin Song, Qianqian Li, Yu Wang, Yuhan Zhou, Chengbin Zhao, Hao Zhang, Yuzhu Wu, Xiuying Xu and 1 more

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
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0citing papers in PubMed
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1 · What the graph read from it

What it found

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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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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

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

11 authors.

Yanjia LiuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Zhuang LiuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Bin SongCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Qianqian LiCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Yu WangCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Yuhan ZhouCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Chengbin ZhaoCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Hao ZhangCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Yuzhu WuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Xiuying XuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
Jingsheng LiuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Gluten-free corn dough suffers from a significant imbalance between mechanical strength and ductility, a fundamental limitation stemming from the lack of a continuous gluten network. In this study, zein was modified through synergistic microwave-assisted acid and far-infrared-assisted acid treatments to produce high-quality gluten-free corn dough. Compared to the control, the far-infrared-assisted acid modified dough demonstrated a 144% increase in β-sheet content, a 109 - fold rise in storage modulus, a 90.70% enhancement in hardness, and a 19.95% elevation in thermal denaturation peak temperature. These enhancements were attributed to the synergistic effects of disulfide cross-linking and non-covalent interactions (hydrogen bonds and hydrophobic interactions), achieving an optimal balance between strength and ductility with a maximum tensile elongation of 49.70 mm. Furthermore, the microwave-assisted acid modified sample exhibited favorable tensile strength that satisfies the practical requirements for baking. This research presents a straightforward, feasible, and effective strategy for developing high-performance gluten-free cereal products.

Indexed as

Far-infrared modificationGluten-free doughMicrowave modificationProtein-starch interactionZein

Identifiers

PMID42471925
PMCPMC13380217

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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.