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Foods
Special Issues
Cereal Products: Novel Uses and Processing Technology
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Cereal Products: Novel Uses and Processing Technology

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (5 July 2025) | Viewed by 467

Special Issue Editor

Prof. Dr. Fayin Ye

E-Mail Website
Guest Editor
College of Food Science, Southwest University, Chongqing 400715, China
Interests: cereal food processing; starch; starch modification; starchy foods; puffing; sweet potato; rice flour
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereals are staple foods in the human diet. Additionally, cereals are ingredients in formulated foods such as snacks, beverages, and desserts. Cereals provide the important food nutrients and functional components required by human beings. Evidence shows that daily consumption of cereals, especially coarse grains and wholegrain cereals, is helpful in reducing the incidence of chronic diseases such as cancer, coronary heart disease, and colon disorders. In recent years, the exploitation of nutritionally rich and healthy cereal end-products with satisfactory sensory acceptability has been in high demand. Emerging technologies for primary processing (such as debranning, pearling, milling, and dry/wet fractionation) and secondary processing (such as fermentation, baking, puffing, extrusion and cooking) of cereal materials could meet with this trend.

In this context, we invite authors to contribute to this Special Issue with articles related to novel uses and processing technology of cereal products. Original manuscripts, including full-length articles, short communications, and mini-reviews, are all welcome.

Potential topics include, but are not limited to, the following:

  1. The functionalities of cereal components and their health benefits;
  2. Novel cereal processing technologies;
  3. Innovative cereal ingredients and novel uses;
  4. Cereal-based functional products;
  5. The quality of cereals and cereal products;
  6. Uses and valorisation of cereal by-products.

Prof. Dr. Fayin Ye
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • cereal starch
  • cereal proteins
  • functional cereal ingredients
  • cereal products
  • cereal-based food processing
  • novel cereal processing technologies
  • emerging technologies

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Published Papers (1 paper)

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Research

18 pages, 4032 KB  
Article
Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour–Starch Levels
by Yang Lu, Luo Tang, Shuying Li, Peiling Liu, Ting Chen and Fayin Ye
Foods 2025, 14(17), 3127; https://doi.org/10.3390/foods14173127 - 6 Sep 2025
Viewed by 74
Abstract
Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both the slurry’s properties and the quality of mianpi using [...] Read more.
Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both the slurry’s properties and the quality of mianpi using three formulations: wheat flour (F100), a 50:50 (w/w) wheat flour–starch mix (F50), and wheat starch (F0). Our findings demonstrated that NaCl significantly altered the slurry rheology, pasting behavior, texture, and starch ordered structures. It notably reduced the slurry apparent viscosity, while it showed a divergent effect on its pasting properties. Regarding product quality, NaCl induced a measurable alteration in L*, a*, and b* values of mianpi, though visually imperceptible. F100 mianpi maintained texture except for when adding 2% NaCl, which reduced hardness. NaCl increased tensile strength (excluding F0). However, it caused irregular texture changes in F50 and F0 mianpi. Furthermore, NaCl modulated viscoelastic properties of mianpi products, as evidenced by reductions in storage and loss modulus. FT-IR showed NaCl disrupted starch short-range order in F100/F0 but improved it in F50, though Raman spectroscopy (480 cm−1) did not detect this shift. Gluten protein secondary structure remained unaffected across all formulations. These results guide NaCl–starch–flour formulations in starch-gel-based foods. Full article
(This article belongs to the Special Issue Cereal Products: Novel Uses and Processing Technology)
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