5,063 Results Found

The relationship between the molecular structure and physicochemical properties of soft rice starch (SRS) has been investigated in this research. The amylose content of SRS ranged from 10.76% to 11.85%, classified as the very low amylose type. Compar...

The increase in the price of crude oil, the environmental impact, or the depletion of fossil resources has increased the need for bio-based alternatives. This has led to the search for renewable, biodegradable, and environmentally friendly raw materi...

Glutinous rice has very low amylose content and is a good material for determining the structure and physicochemical properties of amylopectin. We selected 29 glutinous rice varieties and determined the amylopectin structure by high-performance anion...

Currently, information remains limited regarding how controlled gelatinization alters structure and functional properties of rice starch intended for rice noodle-making. The objective of this research is to understand the effect of partial gelatiniza...

This study assessed the physicochemical properties and digestibility of starches derived from five varieties of water caltrop, focusing on their multi-scale structure. Water caltrop starch granules exhibited round, oval, or polygonal shapes with smoo...

Polygonum multiflorum Thunb. (PM) is a starch-rich medicinal herb, but research on the changes in the structure and physical properties of the starch upon processing remains elusive. Herein, the structures and physicochemical properties, particularly...

Although the role of OsHY5L2 in promoting photomorphogenic development is well characterized, its function in regulating rice quality is poorly understood. In this study, we found that OsHY5L2 plays an important role in regulating starch metabolism a...

This study revealed the underlying mechanisms involved in the puffing process of dried cassava starch gel by exploring the development of the puffed structure of gel upon sand-frying, chiefly focused on the changes in the multi-scale structure and th...

Variations in starch pasting properties, considered an alternative potential quality classification parameter for rice starches, are directly controlled by the diverse starch molecular composition and structural features. Here, the starch characteris...

Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by Lactobacillus plantarum has potential value for its green modification and quality improvement. The variations in characteristics, in...

Chestnut is one of China’s traditional export commodities in the international market and enjoys a positive reputation. Its key quality attributes are closely linked to changes in the physicochemical properties of chestnut starch after thermal...

Gluten (Glu) is important to wheat products by forming a three-dimensional matrix. This study aimed to investigate the physicochemical and structural properties of gluten after conjugation with konjac glucomannan (KGM) through the Maillard reaction....

To explore the effects of particle size distribution on its physicochemical, functional, and structural properties, alfalfa leaf powders with mean particle sizes (D₅₀) of 506.1, 246.3, 209.8, 92.01, and 20.68 μm were prepared by sieving. The physi...

Proteins have the ability to form foam, which is a system consisting of a gas phase dispersed within a continuous phase, either liquid or solid. In certain types of food, the incorporation of gas is important for maintaining quality and sensory attri...

The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal...

Soybean protein isolate (SPI), as a full-valued protein, is rich in nutrients, such as amino acids. However, the isolated structure of soybeans makes it difficult to react and thus prepare good gels. In order to further improve the properties of SPIs...

To investigate the physicochemical, structural, and rheological characteristics of starch from wheat cultivars varying in grain hardness index employed in making jiuqu and to interrelate grain hardness index with physicochemical and structural proper...

As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose con...

Herein, β-glucan (BG) was extracted from different colored varieties of highland barley (HB, Hordeum vulgare), defined as BBG, WBG, and LBG depending on the colors of black, white, and blue and their molecular structure and physicochemical prope...

Michelia macclurei, a valuable native broad-leaved species with good ecological and economic benefits and a key afforestation tree in South China, is facing progressive stand degradation and soil fertility decline with age. To investigate age-depende...

Amomum tsaoko is cultivated in forests of tropical and subtropical regions of China, and the planting area is expanding gradually. However, little attention has been paid to the impact of A. tsaoko cultivation on the soil characteristics of the regio...

The modification effects of industry-scale microfluidizer (ISM) technology on small-sized rice starch remain unknown. This study systematically evaluated the effects of ISM treatment on the structural characteristics (granular morphology, crystallini...

The consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars...

This study investigated the quality evolution of soybean products (soymilk, tofu, dried bean curd) through mixed-strain fermentation with Lacticaseibacillus rhamnosus CICC 6151 and Saccharomyces cerevisiae AS2.400 under optimized conditions (7% inocu...

The objective of this study was to study the structure and physicochemical properties of biochar derived from apple tree branches (ATBs), whose valorization is crucial for the sustainable development of the apple industry. ATBs were collected from ap...

This Special Issue is dedicated toward the understanding of the physicochemical properties and structure changes of food products during processing [...]

Interactions between food components have a positive impact in the field of food science. In this study, the effects of tea polyphenol on the structural and physicochemical properties of Chinese yam starch using autoclave-assisted pullulanase treatme...

The effects of pullulanase debranching combined with autoclaving (PDA) at various debranching times (0 h, 5 h, 10 h, 15 h, 20 h, and 25 h) and 121 °C/20 min of autoclave treatment on the structural and physicochemical characteristics of purple sw...

In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the effects of FA...

This study systematically compared ultrasound-assisted extraction (UAE) with five other methods (hot water extraction (HWE), microwave-assisted extraction (MAE), acid extraction (FTACP), alkali extraction (FTAIP), and enzyme-assisted extraction (EAE)...

Composites made from carbon and nanominerals show great potential for thermal phase change materials, environmental water treatment, and biomass conversion. In 2019, a micro and nano-quartz-carbon ore was discovered in Feng-cheng City, Jiangxi Provin...

The structure and physicochemical properties of starch were important factors to determine the quality of foxtail millet. While hybrid foxtail millet has made greater progress in yield, it has made slower progress in quality than conventional foxtail...

Although the importance of the soil bacterial community for ecosystem functions has long been recognized, there is still a limited understanding of the associations between its community composition, structure, co-occurrence patterns, and soil physic...

The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the proc...

To study the influence of sinter basicity on the microstructure, phase composition, and physicochemical and metallurgical properties, samples of agglomerates with different basicities were sintered and investigated. A comprehensive study of the struc...

Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its rec...

This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga: Alpinia officinarum Hance starch (AOS) and Alpinia galanga Willd starch (AGS). The ex...

Domesticated highland barley is an important starch reserve and has differently colored grains, owing to different genotype backgrounds and cultivation environments. In this study, black, purple, blue, and yellow highland barley varieties were plante...

Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kern...

Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform inf...

Aims: The aim of this study was to elucidate the effect of Elaeagnus angustifolia Linn. (E. angustifolia L.) on the structure and abundance of the soil microbial community. This paper provides a theoretical foundation for guiding the establishment of...

The study on the synthesis of zeolites, including both the development of novel techniques of synthesis and the discovery of new zeolitic frameworks, has a background of several decades. In this context, the application of organic structure-directing...

This study investigated the structural, physicochemical, and functional characteristics of foxtail millet starches (FMSs), including five non-waxy varieties (N-HXMS, N-LXMS, N-QZHS, N-JG21S, N-BLGS) and one waxy control (W-HJGS). All FMSs exhibited p...

Cerasus humilis has been widely used as a key ecological improvement plant species in barren lands in Northern China; however, the soil improvement effects of long-term C. humilis planting have rarely been reported. Our study aimed to determine the e...

We evaluated the drying characteristics and structure, as well as the physicochemical and flavor properties, of G. elata treated by hot-air drying (HAD), vacuum drying (VD), freeze drying (FD), microwave drying (MD), and microwave vacuum drying (MVD)...

Our former studies delivered a strong evidence that water indirectly treated with low-temperature, low-pressure glow plasma of low frequency (GP) changed its structure depending on the atmosphere in which such treatment was performed (air, ammonia, a...

Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch...

Neohesperidin (NH), a natural flavonoid, exerts multiple actions, such as antioxidant, antiviral, antiallergic, vasoprotective, anticarcinogenic and anti-inflammatory effects, as well as inhibition of tumor progression. In this study, the NH–ta...

In this study, the effect of konjac glucomannan (KGM, 0–5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size incr...

Heat treatment could affect the structure and properties of rice varieties. The present study was conducted in order to determine the effects of heat treatment on the physicochemical properties and tissue structure of Mahsuri Mutan, Basmati 370 and M...