ArticleGels (Basel, Switzerland)2026
Interactions of Oat β-Glucan, Protein, and Starch Under High Hydrostatic Pressure and Their Influence on Starch Properties.
Article in Gels (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.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Oat starch, β-glucan, and protein are the primary components in oats with high nutritional value, and the interactions among these three constituents markedly influence the starch properties. High hydrostatic pressure (HHP), recognized as a non-thermal processing technique, is primarily employed for the modification of starch and protein in food processing applications. This study aimed to elucidate the interactions among oat β-glucan, protein, and oat starch under 300 MPa HHP treatment and their effects on starch properties. The results showed that at ambient pressure, β-glucan and protein mainly restricted starch swelling and gelatinization through water competition, leading to reductions in pasting viscosity, gelatinization enthalpy, and relative crystallinity. In contrast, HHP treatment significantly enhanced the intermolecular interactions among the three components, thereby improving the freeze-thaw stability, gel elasticity, short-range ordered structure, and thermal stability of the composite system. The study demonstrates that HHP modifies the physicochemical properties of starch by intensifying interactions among its components, providing a theoretical basis and strategy for the development of novel functional starch-based foods using HHP technology.
Indexed as
Identifiers
What Socratic holds
Registered trials
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 Socratic graph.