Pulsed magnetic field-assisted cryogenic freezing of chestnuts: Effects on ice crystal dynamics, starch conversion and superior physicochemical properties.

Shuaipeng Zhao, Taoyu Shangcheng, Jiyuan Lv, Liwen Wang, Wenlong Yu, Yaxin Sang, Xianghong Wang

Abstract read

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.

Shuaipeng ZhaoCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Taoyu ShangchengCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Jiyuan LvCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Liwen WangCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Wenlong YuCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Yaxin SangCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Xianghong WangCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this experiment, chestnuts were frozen using a combination of low temperature and a pulsed magnetic field (PMF), and compared with several other common methods. The phase transition time for the PMF treatment group was approximately 80% shorter than control group and corresponded to minimal cellular tissue damage; the transverse relaxation time was significantly shortened, indicating a clear shift toward a bound water state. The PMF improved the physical properties of chestnut starch, and accelerated the conversion of starch into sugars and other components: soluble sugar and reducing sugar contents increased by 18% and 5%, relative to the control group, whereas starch content decreased to less than 10% of the control value. The total phenolic content of chestnuts was lower than control group, which could effectively inhibit browning. Overall, the combination of low temperature and pulsed magnetic field establishes an efficient, safe, and residue-free processing technology for chestnut preservation.

Indexed as

Frozen chestnutsMagnetic field-assisted freezingPulsed magnetic fieldWater distribution

Identifiers

PMID42774754

DOI10.1016/j.fochx.2026.104446

PMCPMC13594593

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.