Freezing can maintain a low‐temperature environment inside food, reducing water activity
and preventing microorganism growth. However, when ice crystals are large, present in high …

Background Water absorption capacity (WAC) is one of the main aspects of starch research.
This directly affects the performance of the starch products in the food industry. Scope and …

This work investigated the bioactive components (γ-aminobutyric acid, ferulic acid and total
phenolic compounds) of glutinous brown rice during a 48-h germination, and effects of …

In this work, the fermentation properties and quality attributes of fresh and ultrasonicated
dough and the hierarchical structure of starches isolated from ultrasonicated dough were …

Rice short-term (less than 12 months) storage significantly affected starch structures and
physicochemical properties, and in turn, influenced rice functionalities. However, effects of …

The multi-scale structure and physicochemical properties of starch from five indigenous
millet varieties were investigated and their correlations were revealed. Results showed that …

Background The utilization of frozen dough technology presents a compelling solution for
prolonging the shelf life of flour products and enhancing production efficiency. This …

This study compared the deterioration of pre-fermented frozen dough in 1–90 days frozen
storage (FS) and 1–4 times of freeze–thaw cycles (FT) by analysing the characteristics of …

This study was to investigate the protective effect of magnetic field (MF) on frozen dough
processing quality. The texture, microstructure, rheological and physicochemical properties …

This study investigated the effect of starch crystallinity on starch reassembly behaviors
during the heat–moisture treatment (HMT) using starches with A-type crystal content of …