Sequential Ultrasound-Assisted Enzymatic Hydrolysis and Microwave Treatment of Gluten-Starch Complexes: Functionality, Volatile Profiles, In Vitro Immunoreactivity and Interactions.

Zhenlong Chen, Dong He, Xia Zhang, Lin Li, Bing Li, Xinhui Xing

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 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.

Zhenlong ChenSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.ORCID 0000-0001-5886-6817

Dong HeSchool of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, China.

Xia ZhangSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Lin LiSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Bing LiSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Xinhui XingInstitute of Biopharmaceutical and Health Engineering, Tsinghua Shenzhen International Graduate School, Shenzhen 518055, China.

Funding

Guangdong Provincial Special Program for Key Fields in Regular Higher Education Institutions No. 2023ZDZX2083

6 · The paper itself

Abstract

Sequential non-thermal and thermal processing offers a route to jointly adjust the functionality, color/volatile profile and immunoreactivity of gluten-containing systems. This study aimed to evaluate the effects of sequential ultrasound-assisted enzymatic hydrolysis, wheat/rice starch incorporation and microwave heating on soluble gluten hydrolysate-starch composites, and to probe the underlying starch-gluten interactions. Gluten hydrolysates were blended with wheat or rice starch and microwave-heated to induce the Maillard reaction. Sequential processing enriched the <1 kDa peptide fraction (2.34%→13.05-14.99%) and raised ABTS·

Indexed as

gluten immunoreactivityprotein–starch interaction patternsequential processingthe Maillard reactionvolatile profilewheat gluten

Identifiers

PMID42794028

DOI10.3390/foods15183243

PMCPMC13605809

What OpenQuestion holds

Textmetadata

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Registered trials

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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.