Evidence map›Paper›PMID 42699331›Full record

ArticleFood chemistry: X2026

How starch structure and physicochemical properties dictate the porridge quality of diverse

Sixuan Li, Qingchen Luo, Yongjie Mi, Zhuojia Lv, Feng Liang, Wenhui Zhang, Min Zhang

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.

Sixuan LiBeijing Technology and Business University, School of Food and Health, Beijing 100048, China.
Qingchen LuoBeijing Technology and Business University, School of Food and Health, Beijing 100048, China.
Yongjie MiShaoyang University, College of Science, Shaoyang 422000, China.
Zhuojia LvBeijing Technology and Business University, School of Food and Health, Beijing 100048, China.
Feng LiangBeijing Technology and Business University, School of Food and Health, Beijing 100048, China.
Wenhui ZhangBeijing Technology and Business University, School of Food and Health, Beijing 100048, China.
Min ZhangBeijing Technology and Business University, School of Food and Health, Beijing 100048, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Rice porridge is a widely consumed staple, yet how starch structure governs porridge quality remains unclear. Six representative

Indexed as

Eating qualityPhysicochemical propertiesRice porridgeRice starchStructure

Identifiers

PMID42699331
PMCPMC13544317

What OpenQuestion holds

Textmetadata
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.