Evidence map›Paper›PMID 42519765›Full record

ArticleFood chemistry: X2026

Interaction mechanisms of oat starch and three types of oat lipid during simulated

Pai Peng, Xiaolong Wang, Liang Zou, Haelee Fenton, Vicky Solah, Xinzhong Hu

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

6 authors.

Pai PengCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Xiaolong WangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Liang ZouSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
Haelee FentonInterGrain Pty Ltd., 19 Ambitious Link, Bibra Lake, WA 6163, Perth, Australia.
Vicky SolahCollege of Environmental & Life Sciences, Murdoch University, 90 South Street, WA 6150, Perth, Australia.
Xinzhong HuCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The large amount of lipids in oats have an impact on the structure of oat starch during thermal processing. To further elucidate effect of lipids on starch during traditional oat processing, this study examined starch-lipid interactions during Sanshu processing by combining oat starch (S) with oleic acid, monoolein, and triglyceride to form starch-lipid complexes (SO, SM, ST). The structure of the complex was characterized and the results revealed that the interaction between monoolein and starch was the strongest (CI 71.88-79.63%), followed by oleic acid (CI 38.82-54.83%), whereas the interaction with triglyceride was relatively weak (CI 2.66-9.00%). Both monoolein and oleic acid bind to starch to form V-type complex, whereas triglyceride predominantly adheres to the starch surface as a protective layer. Molecular dynamics simulations also verified this mechanism. Notably, the interaction in SM significantly enhances the rheological properties, while triglycerides' inhibition may enhance food digestive resistance.

Indexed as

MonooleinOat starchOat starch-lipid interactionOleic acidTriglyceride

Identifiers

PMID42519765
PMCPMC13382055

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

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.