{"cited_by_count":2527132,"description":"This cluster of papers explores the role of dietary fiber, glycemic index, starch, and whole grains in human health. It covers topics such as the health benefits of dietary fiber, glycemic index methodology, physicochemical properties of starch, and the impact of whole grain consumption on metabolic health.","display_name":"Food composition and properties","domain_id":"4","external_ids":{"openalex":"https://openalex.org/T10140","wikipedia":"https://en.wikipedia.org/wiki/Dietary_fiber"},"field_id":"29","id":"T10140","keywords":[{"display_name":"dietary fiber","id":"dietary-fiber","score":0.2766,"url":"https://openalex.org/keywords/dietary-fiber"},{"display_name":"wheat flour","id":"wheat-flour","score":0.4606,"url":"https://openalex.org/keywords/wheat-flour"},{"display_name":"resistant starch","id":"resistant-starch","score":0.7314,"url":"https://openalex.org/keywords/resistant-starch"},{"display_name":"starch gelatinization","id":"starch-gelatinization","score":0.7141,"url":"https://openalex.org/keywords/starch-gelatinization"},{"display_name":"amylose content","id":"amylose-content","score":0.5992,"url":"https://openalex.org/keywords/amylose-content"},{"display_name":"starch modification","id":"starch-modification","score":0.6269,"url":"https://openalex.org/keywords/starch-modification"},{"display_name":"starch crystallinity","id":"starch-crystallinity","score":0.8236,"url":"https://openalex.org/keywords/starch-crystallinity"},{"display_name":"bread quality","id":"bread-quality","score":0.6354,"url":"https://openalex.org/keywords/bread-quality"},{"display_name":"wheat flour substitution","id":"wheat-flour-substitution","score":0.6498,"url":"https://openalex.org/keywords/wheat-flour-substitution"},{"display_name":"dough rheology","id":"dough-rheology","score":0.7547,"url":"https://openalex.org/keywords/dough-rheology"},{"display_name":"pasting properties","id":"pasting-properties","score":0.8411,"url":"https://openalex.org/keywords/pasting-properties"},{"display_name":"glycemic index","id":"glycemic-index","score":0.4859,"url":"https://openalex.org/keywords/glycemic-index"},{"display_name":"corn starch","id":"cornstarch","score":0.3331,"url":"https://openalex.org/keywords/cornstarch"},{"display_name":"swelling power","id":"swelling-power","score":0.4596,"url":"https://openalex.org/keywords/swelling-power"},{"display_name":"bread","id":"bread","score":0.2195,"url":"https://openalex.org/keywords/bread"},{"display_name":"starch digestibility","id":"starch-digestibility","score":0.6477,"url":"https://openalex.org/keywords/starch-digestibility"},{"display_name":"bread making","id":"breadmaking","score":0.3186,"url":"https://openalex.org/keywords/breadmaking"},{"display_name":"potato starch","id":"potato-starch","score":0.427,"url":"https://openalex.org/keywords/potato-starch"},{"display_name":"starch granule morphology","id":"starch-granule-morphology","score":0.7433,"url":"https://openalex.org/keywords/starch-granule-morphology"},{"display_name":"starch retrogradation","id":"starch-retrogradation","score":0.809,"url":"https://openalex.org/keywords/starch-retrogradation"},{"display_name":"bakery products","id":"bakery-products","score":0.2694,"url":"https://openalex.org/keywords/bakery-products"},{"display_name":"rice flour","id":"rice-flour","score":0.5277,"url":"https://openalex.org/keywords/rice-flour"},{"display_name":"gelatinization temperature","id":"gelatinization-temperature","score":0.7351,"url":"https://openalex.org/keywords/gelatinization-temperature"},{"display_name":"amylopectin","id":"amylopectin","score":0.5187,"url":"https://openalex.org/keywords/amylopectin"},{"display_name":"starch solubility","id":"starch-solubility","score":0.8472,"url":"https://openalex.org/keywords/starch-solubility"}],"legacy_keywords":["Dietary Fiber","Glycemic Index","Starch","Health Benefits","Whole Grain","Resistant Starch","Physicochemical Properties","Metabolic Health","Cereal Grains","Rheological Properties"],"openalex_id":"https://openalex.org/T10140","source_created_date":"2024-01-23T15:27:05","source_updated_date":"2026-10-17T03:02:00","subfield_id":"2916","url":"/topics/T10140","works_api_url":"https://api.openalex.org/works?filter=topics.id:T10140","works_count":185372,"label":"Food composition and properties","provider":"openalex","revision":"5eead87b26923a09","taxonomy_revision":"f050b5d4780b1289","title":"Food composition and properties","kind":"topic-directory","aeo_cohort":"topic-directory","catalogue_revision":"f050b5d4780b1289","numeric_address":"36108840248979202","address_version":"morton4x16-v1","coordinates":[4,29,2916,10140],"answer_status":"Directory metadata; local answer requires separate source review","truth_status":"Subject descriptor, not a factual answer or a demonstrated knowledge gap","reviewed_answer":null}