Thermal treatment has been used to modify starch properties, but few studies pay attention
to the change in highland barley starch (HBS) under the whole kernel treatment. The …

Studies focused on superheated steam technology in the field of food processing have
progressed rapidly over the past several decades, and this can be attributed to its …

In this study, we prepared Pickering emulsions stabilized by quinoa protein isolate (QPI) and
(-)-epigallocatechin-3-gallate (EGCG) non-covalent hybrid particles using ultrasonic …

Highland barley (HB) has become popular due to nutritional benefits, and thermal treatment
could broaden its application. In this study, superheated steam (SS) as a novel commercially …

Lipid structures affect lipid oxidation, causing differences in types and contents of volatiles
and nonvolatiles in various foods. In this study, the oxidation differences of monoacylglycerol …

This study investigated the effect of electron beam irradiation (EBI) on the lipid stability of oat
and barley during long-term storage. Results showed that the initial free fatty acid content in …

Thermal stabilization is efficient for slowing lipid degradation and prolonging the shelf life of
highland barley, but the impacts of different thermal stabilized treatments on highland barley …

Enzyme inactivation is crucial for enhancing the shelf life of lightly milled rice (LMR), yet the
impact of diverse superheated steam (SS) treatment conditions on lipolytic enzyme …

Enzyme inactivation is vital to improve the shelf life of highland barley (HB), but the impacts
of different heating assisted enzyme inactivation pretreatment (HAEIP) on structure …

Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low,
and its flavor is not pleasant. Superheated steam cooking is a promising treatment in …