This study investigated the effects of 0.5% Artemisia sphaerocephala Krasch gum (ASKG) on precooked alkaline noodles during refrigeration and reheating. Results showed ASKG significantly reduced recooking loss, suppressed hardness increases by 2.77 N, and boosted tensile strength by approximately 30% after 4-day storage. ASKG enhanced water retention by increasing strongly bound water increased by 11.4%, effectively restricting moisture migration. Microscopic and structural analyses revealed that ASKG reinforced the gluten network, improved starch encapsulation, and inhibited long-term starch recrystallization driven by amylopectin. After reheating, precooked alkaline noodles containing ASKG exhibited improved texture recovery, reduced starch leaching, and a more continuous internal structure. The findings confirm ASKG's efficacy as a natural hydrocolloid in enhancing the shelf-life and convenience of refrigerated noodle products.

This study investigated the effects of low-speed rotational thermostatic tempering (LSRTT) on the multi-scale structure and physicochemical properties of rice starch from indica, japonica, and waxy rice. LSRTT induced molecular rearrangement, characterized by an increased proportion of short amylopectin chains and redistribution of long chains, leading to enhanced crystallinity and short-range order. These structural changes resulted in higher gelatinization temperatures, lower enthalpy, and improved viscoelastic and gel properties. Overall, LSRTT regulates starch functionality through multi-scale structural reorganization, providing a theoretical basis for controlled processing of rice-based materials.

Traditional food packaging materials are characterized by short preservation periods and inadequate mechanical properties. In this study, curcumin-loaded halloysite nanotubes (HNTs) were incorporated into polyvinyl alcohol (PVA), and active nanofiber films were fabricated via electrospinning. The encapsulation efficiency of curcuminHNT composite at a 1:1 mass ratio was 13.8 +/- 0.2%, with a drug loading capacity of 14.5 +/- 0.2%. XRD analysis revealed a characteristic halloysite nanotube peak at 24.55 degrees, while FTIR spectra confirmed successful incorporation through weakened bands in the 1510-1282 cm(-1) region. HNT incorporation enhanced curcumin thermal stability, increasing its decomposition temperature from 730 degrees C to 800 degrees C due to nanotubular confinement and structural interactions. The nanofiber films exhibited improved tensile strength, high moisture absorption (similar to 181%), and effective moisture-barrier properties. Further, the films demonstrated antioxidant, antibacterial, and pH-responsive colorimetric functions. Application studies on baked goods and fresh fruits showed improved water retention and frost resistance, reducing storage-related quality deterioration.

The effects of three kinds of sugar alcohols (xylitol, lacttol and erythritol) composited moist heat treatment on the thermosolubility, thermodynamic, gelatinization, rheology, crystallinity, digestion and microstructure of glutinous rice flour were investigated. After adding sugar alcohol, swelling power, solubility, gelatinization enthalpy and viscosity, disintegration and retrogradation value, gel elasticity, long-term orderliness, resistant starch and strongly bound water content, and layer thickness of gel micro lamellar structure of glutinous rice flour significantly increased. Under the synergistic effect of sugar alcohol and moist heat treatment, the swelling power and solubility of glutinous rice flour was significantly lower than that of sugar alcohol and glutinous rice flour mixed system while the peak gelatinization viscosity, disintegration and recovery value and gel hardness were significantly higher than those of sugar alcohol and glutinous rice flour mixed system. The elasticity and consistency coefficient of gel were significantly lower than those of sugar alcohol and glutinous rice flour mixed system. The combine of moist heat treatment and sugar alcohol can cooperate to enhance the thermodynamic properties, gelatinization properties, rheological properties and microstructure of glutinous rice flour to different degrees, and provide a reference for the quality improvement of glutinous rice flour and the development of glutinous rice flour products.

This study investigated wheat bran dietary fiber (WBDF) using the twin-screw extrusion method, with wheat bran as the primary raw material. The research examined the physicochemical properties, cholesterol and sodium cholate adsorption capacity, thermogravimetric analysis, X-ray diffraction, and functional characteristics. Animal experiments were conducted to assess its impact on improving constipation. Results indicated that extru-sion-modified WBDF (E-WBDF) exhibited higher water-holding capacity (WHC), oil-holding capacity (OHC), water swelling capacity (WSC), and stronger cholesterol and sodium cholate adsorption capacities (CAC and SCAC). Additionally, E-WBDF showed greater DPPH and ABTS scavenging activities compared to WBDF. In mouse models of slow transit constipation, both WBDF and E-WBDF significantly alleviated constipation, with E-WBDF demonstrating superior efficacy. These findings highlight that E-WBDF could serve as a promising functional food additive to enhance intestinal function.

This study investigated the effect of wheat bran (WB) with different particle sizes (W1, 155.00 f 2.08 mu m; W2, 78.33 f 0.52 mu m; W3, 46.90 f 0.60 mu m; W4, 23.53 f 0.49 mu m; and W5, 12.97 f 0.19 mu m) on the gel strength, texture, microstructure, dynamic rheological, secondary structures and flavor of surimi gels. Results demonstrated that the gel strength and water-holding capacity (WHC) of the surimi gels gradually increased with the decrease in WB particle size. The added W5 (12.97 f 0.19 mu m) increased the bound water content in the surimi gels by 12.60 % whereas the free water decreased by 6.59 % (p < 0.05), indicating that the addition of superfine WB contributed to the conversion of free water into bound water in the surimi gels matrices. Microstructural observations indicated that WB with different particle sizes promoted the formation of a continuous gel matrix and a denser surimi gel network structure. The beta-sheet dominated in the secondary structure of surimi gels. Electronic tongue results showed that the addition of WB reduced the bitterness of surimi gels. Gas chromatography-ion mobility spectrometry (GC-IMS) results revealed that more esters were present in the samples when W1, W2, and W3 were added. Overall, W5 had the best enhancement effect on the quality of surimi gels, and this study lays the reference value for WB as an agricultural by-product to improve the quality of surimi products.

In this study, a novel low-speed rotational thermostatic tempering (LSRTT) technique was applied to indica rice for dynamic tempering. The effects of tempering moisture content (20 %-28 %) and duration (2-12 h) on the physicochemical properties of semi-dry-milled indica rice flour were systematically investigated. Optimal parameters were determined by analyzing damaged starch content and particle size distribution under varying moisture levels, alongside measurements of water distribution, microstructure, and shear texture across tempering durations through comprehensive analysis. Through comprehensive analyses including damaged starch content, particle size, hydration properties, gelatinization behaviors, thermal properties, X-ray diffraction (XRD), and rheological properties, the optimal parameters were identified as 26 % moisture content with 10 h tempering, yielding flour quality comparable to wet-processed. Remarkably, a shortened 2 h protocol at 26 % moisture achieved enhanced hydration capacity and shear stability, demonstrating the potential for energyefficient processing. These findings provode theoretical and practical foundations for industrial-scale production of high-quality indica rice flour.

Dietary fiber (DF) is essential for digestive health, and wheat bran is a potential source because of its high fiber content. Extrusion processing enhances wheat bran’s functional properties by modifying its structure. This study aimed to examine the effects of extrusion-modified wheat bran dietary fiber (E-WBDF) on biscuits, focusing on textural, color, and digestive characteristics, and evaluate its ability to alleviate constipation using a mouse model. E-WBDF-enriched biscuits exhibited lower brightness, deeper color, reduced hardness, and a significant decline in digestion rate compared with conventional biscuits. In the mouse model, E-WBDF biscuits increased fecal volume and moisture, shortened defecation time, and accelerated small intestine transit. The results indicate that E-WBDF can enhance the physical properties of biscuits while reducing their digestion rate, thereby exhibiting a potential therapeutic effect in alleviating constipation in the mouse model. This study provides novel insights into using E-WBDF in biscuit formulations, offering a promising strategy for developing functional foods that promote digestive health.

Flaxseed gum (FG), with excellent water retention and emulsifying properties, can improve the poor thermal stability and retrogradation of wheat starch (WS) in food processing. This study investigated the effects of different FG mass fractions (0.1, 0.3, 0.5, 0.7, and 0.9 wt%) on the pasting, texture, rheological properties, solubility, swelling power, amylose leaching, and microstructure of WS. FG addition lowered the gelatinization temperature from 94.48 to 69.33 °C and increased the peak viscosity and setback value, promoting starch gelatinization and short-term retrogradation. Solubility, swelling power, and amylose leaching all increased significantly, indicating that FG facilitated water penetration and starch gelatinization. At low to moderate concentrations (≤0.5 %), FG mainly competed with starch for water, restricting the ordered arrangement and thereby reducing short-range order, and relative crystallinity. At higher concentrations (≥0.7 %), FG molecules tended to physically entangled with starch chains to form a denser network, which partially promoted molecular rearrangement during cooling. Microstructure observations confirmed denser pore walls at 0.5 % FG. These results demonstrate that FG can effectively modify the physicochemical properties of WS through water competition at low to moderate levels and physical entanglement at higher levels, providing theoretical support in starch-based foods.

This study investigated the impacts of different lipids (liquid oils: corn, peanut, soybean, rapeseed; solid fats: butter, shortening, margarine, lard, coconut oil) on the quality of frozen dough and bread. By comparing F0 (no freeze–thaw) and F2 (two freeze–thaw cycles), the impacts on dough texture, rheology, water distribution, differential scanning calorimetry (DSC), infrared analysis, microstructure, and baking performance were assessed. After F2, corn oil and peanut oil mitigated the increase in hardness. Solid fats better preserved dough viscoelasticity and bound water, thereby minimizing ice recrystallization and structural damage and achieving higher sensory scores, whereas liquid oils reduced the hardness of frozen bread and increased specific volume. Overall, liquid oils and solid fats displayed complementary advantages. This study offers innovative insights and practical value for the frozen-bakery food industry.

The effects of wheat bran dietary fiber (WBDF) treated by air flow micro-pulverization on gelatinization, thermal, rheological, structural properties, and in vitro digestion of wheat starch (WS) were investigated. Different particle sizes of WBDF were obtained by conventional knife grinding and airflow micro-grinding. Compared with conventional knife grinding, the particle size of WBDF treated by air flow micro-pulverization decreased, the particle size distribution was concentrated at small particle sizes, the specific surface area increased, and the hydraulic and oil-holding power decreased, which was mainly related to the change of WBDF spatial structure and the increase of solubility. At the same time, the peak viscosity, setback, breakdown, and resistant starch content short-range order degree and relative crystallinity of WS were increased by adding WBDF treated by air flow micro-pulverization, whereas the gelatinization enthalpy value and apparent viscosity were decreased. This indicated that the air micro pulverized WBDF promoted gelatinization and inhibited digestion while reducing the thermal stability of WS, leading to short-term recovery. This study provides a theoretical reference for the production and processing of gluten-containing flour products. PRACTICAL APPLICATION: In this study, the physical and chemical properties and spatial structure of air flow micro pulverized dietary fiber of wheat bran were analyzed, and its effects on the properties of wheat starch were studied. Therefore, this study provides a theoretical basis for the industrial application of gluten-containing flour products.

Sodium carbonate (Na2CO3), as an alkaline salt, is commonly used in food products to enhance color, flavor, and texture. Compared to traditional chemical modification methods, Na2CO3 offers advantages such as lower cost, simpler operation, reduced environmental impact, and ease of industrial application. The effects of Na2CO3 concentration (0%, 0.1%, 0.2%, 0.3%, 0.4%) on the physicochemical properties of wheat (WS), corn (CS), rice (RS), and potato starches (PS) are investigated using rapid viscosity analysis, differential scanning calorimetry, rheometry, and x-ray diffraction spectroscopy. Na2CO3 increases the peak viscosity of all four starches and promotes the swelling of WS, CS, and PS; however, the breakdown and swelling of PS are reduced owing to the presence of phosphate groups. The thermal stability of all four starches is increased by electrostatic interactions between Na+ and the hydroxyl groups of starch. The addition of Na2CO3 reduces both the G' and G '' of the WS, CS, and RS gel systems, while 0.1% Na2CO3 improves the network structure of the PS gels. Na2CO3 has no effect on the starch crystal types; however, the presence of Na2CO3 disrupts the rearrangement of starch molecules and thus reduces the relative crystallinity of starch. This study reveals the effects of Na2CO3 on the physicochemical properties of different starches and provides a theoretical basis that will facilitate further development of the application of Na2CO3 in starchy foods.

This study investigated the combined effects of sodium carbonate (Na2CO3) and Artemisia sphaerocephala Krasch gum (ASKG, 0.03, 0.1, 0.3, 0.5, 0.7 and 0.9 wt%, based on wheat flour) on the moisture distribution, protein secondary structure, rheological properties, texture characteristics, and microstructure of wheat dough. Na2CO3 significantly enhanced the water absorption and stability of the dough, an effect that was further amplified by the addition of ASKG. A moderate concentration of ASKG was beneficial for improving the kneadability of alkaline dough, likely due to its hydration and gelling properties in the dough. ASKG enhanced the hardness, chewiness, and stretchability of the alkaline dough, while improving its viscoelasticity and resistance to deformation. The high viscosity of ASKG decreased the /3-sheet content and increased the /3-turn content in alkaline dough. Microstructural analysis revealed that ASKG rendered the gluten protein network more ordered and provided more complete encapsulation of starch granules, especially at a ASKG concentration of 0.5 %. However, excessive ASKG concentration led to a decline in dough performance. This study provides a theoretical basis for the application of ASKG in dough products containing alkaline salts.

This study evaluated the impact of defatted rice bran (DRB) particle sizes (103.67–6.04 μm) on the gel properties and flavor of silver carp surimi gels.

This study systematically investigated the impact of pregelatinization (PG) time on the physicochemical, rheological, and volatile properties of rice paste (RP), a key intermediate in nonfermented rice yogurt production. Rice samples were pregelatinized at 100 degrees C for 0-7 min and immediately homogenized using a high-shear blender before paste formation. Results revealed that increasing PG time significantly reduced whiteness (from 80.43 to 70.63, p < 0.05) and gelatinization enthalpy (from 8.31 to 0.11 J/g), while progressively increasing gelatinization temperatures. Rheological analyses indicated that 4 min of PG yielded optimal paste quality, with a flow behavior index (n) of approximately 0.5 and enhanced system stability. Structural characterization via fourier transform infrared (FTIR) spectroscopy, X-ray diffractometer (XRD), and scanning electron microscopy (SEM) confirmed the disruption of starch crystallinity (relative crystallinity decreased from 23.74 % to 5.28 %, p < 0.05), loss of A-type starch structure, and formation of a denser more uniform gel network at 3-4 min PG. Volatile profiling by electronic nose and gas chromatography-ion mobility spectroscopy (GC-IMS) demonstrated that PG altered the aroma composition, reducing grassy aldehydes and improving fruity and sweet notes after 4 min. Overall, 4 min PG optimally balances structural integrity, rheological stability, and flavor development, providing a scientific basis for enhancing plant-based dairy alternatives.

Background and ObjectivesAt present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical-chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical-chemical properties of bread during frozen storage.FindingsFrozen storage could effectively extend the shelf-life of bread. After 20 days of storage, the specific volume and cohesion of the control breads decreased significantly (2% and 21.55%, respectively). Moreover, the hardness and amylopectin retrogradation degree increased significantly (81.56%). After 30 days of storage, the amylopectin retrogradation degree of extruded wheat bran breads significantly increased (161%). After 40 days of storage, the cohesion of extruded wheat bran breads decreased significantly (7.67%). Extruded bran was conducive for improving bread stability during frozen storage. The transverse relaxation times (T2) of extruded wheat bran bread were shorter than those of the control bread. Bran inhibited water molecule migration and reduced the rate of bread quality deterioration. Further, 27 volatile components were detected in the control bread and 32 volatile components were detected in extruded wheat bran breads. The volatile components of all breads did not change significantly within the first 30 days of storage. Thereafter, the concentration of some volatile compounds decreased.ConclusionThe addition of extruded wheat bran significantly affected the volatility and physical-chemical properties of bread during frozen storage. The volatility and physical-chemical properties of extruded wheat bran bread changed gradually during frozen storage. The presence of bran inhibited water molecule migration and the formation and recrystallization of large ice crystals, and reduced the rate of bread quality deterioration during frozen storage.Significance and NoveltyThis study aimed to provide a reference for research on the storage and long-term preservation of extruded wheat bran bread after production.

This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanning electron microscopy (SEM), X-ray micro-computed tomography (micro-CT), low-field nuclear magic resonance (LF-NMR), and headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) were employed to examine the physicochemical and volatile properties of the samples. Results revealed a continuous increase in the degree of milling, with a broken rice rate and a whiteness value increasing by 50.84% and 21.13%, respectively, compared with those during the initial stage; dietary fiber and vitamin B1 contents were reduced by 54.41% and 66.67%, respectively. The image results visualized showed that the cortex of brown rice was gradually peeled off with the increase in milling degree; the cortical thickness was gradually reduced, the endosperm was gradually exposed, and the surface was smoother and shinier. T2 populations exhibited a shift toward longer relaxation times, followed by a decrease in relaxation time during the milling process. Additionally, 31 target compounds impacting rice flavor, mainly ketones, alcohols, and esters, were identified, and the concentration of volatile substances in the B region decreased with the reduction in the bran layer; the concentration of volatile substances in the C region provided rice flavor, which increased with the milling process. This study showed changes in the physicochemical properties and appearance quality of long-grain brown rice during milling. Furthermore, the use of various image processing techniques offers significant insights for optimizing processing parameters and enhancing overall quality and taste.

In order to investigate the effect of ABP(Agaricus bisporus powder)on the physicochemical properties of yogurt,ABP with different mass fractions(0.0％,1.5％,3.0％,4.5％,6.0％and 7.5％)was added to yogurt while using yogurt as the raw material,and the rheological and textural properties of yogurt were investigated at different ABP additions.The findings demonstrated that with the addition of ABP at 1.5％,the dynamic viscoelasticity,apparent viscosity,consistency,hardness,and cohesiveness of yogurt were decreased compared with the control group,while the dynamic viscoelasticity,apparent viscosity,consistency,hardness and cohesiveness of yogurt increased with a higher addition of ABP at over 1.5％.Moreover,the scanning electron microscopy results suggested that yogurt with ABP addition at 0.0％and 1.5％showed casein fibrillar network structure with more voids,and with the increase of ABP addition,the voids in the fibrous network were gradually filled by ABP particles,thus forming a dense and continuous spatial structure,which ultimately enhanced the hardness,consistency,and stability of the yogurt.According to the comprehensive analysis,the addition of ABP at 1.5％～3.0％will result in better rheological and textural properties of yogurt.In conclusion,these findings could provide theoretical and data support for the research and development of Agaricus bisporus-flavored dairy products.

The influence of airflow impact milling (AFIM) on the particle size, physicochemical properties, microstructure, and flavor of defatted rice bran was investigated. With the decrease of feed speed and the increase of milling times, AFIM reduced the average particle size of defatted rice bran to a maximum of about 6.04 mu m. At this time, its whiteness and soluble dietary fiber content increased by 17% and 36.6%, respectively, and the insoluble dietary fiber content decreased by 16.4%. AFIM increased the cation exchange capacity, water solubility index, and swelling capacity of defatted rice bran, but decreased the water and oil holding capacities. Moreover, scanning electron microscopy results showed that AFIM changed the microstructure of defatted rice bran to provide the ultrafine powders with good uniformity. A total of 37 volatile substances in defatted rice bran were identified by GC-IMS. The release of aromatic odors such as fruit, nutty, and sweet aromas from defatted rice bran after AFIM increased, improving its flavor quality.

Puffed-grain food is a crispy snack whose consumer satisfaction depends on snack crispness and crunchiness, which can be characterized by the sound and the acoustic signals of food breaking. This study aimed to evaluate whether acoustic characteristics can be used to predict the crispness of various puffed-grain food. Sensory evaluation was performed on puffed-grain products with varying hygroscopic durations and different types. The relation between sensory evaluation and acoustic characteristics of nine different types of food was examined. The Hilbert-Huang transform was used to perform energy segmentation of the acoustic signal of puffed-grain food and observe its energy migration process. The results showed that energy release was more concentrated in the low-frequency range for grain-puffed foods with different hygroscopic durations. No notable correlation was observed between the low-frequency interval and sensory crispness for the different types of puffed-grain foods. However, the acoustic features extracted from their inherent low-frequency intervals showed a significantly improved correlation with sensory crispness. Therefore, it provides a theoretical reference for applying acoustic characteristics to describe food texture. The study found that energy release of the sound signal segmented by Hilbert-Huang transform was more concentrated in the low-frequency range for grain-puffed foods with different crispness. The acoustic features extracted from their inherent low-frequency intervals showed a significantly improved correlation with sensory crispness. image