Physicochemical properties and health benefits of resistant starch, resistant dextrin, and polydextrose: Similarities and differences
September 2025
This is a review on resistant starch (RS), resistant dextrin (RD), and polydextrose (PDX), focusing on their similarities and differences. RS refers to the starch (or a portion of) that cannot be digested...
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Exposure and reduction of lipophilic halogenated contaminants in rice
September 2025
Rice, a primary food staple for over half of the global population, is susceptible to environmental pollution. The presence of lipophilic halogenated contaminants, including halogenated polycyclic aromatic...
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Application of a novel solid superbase catalyst of Na2O/molecular sieve analogs (HND-63) in synthesis of plant-based monoglyceride and its catalytic mechanism
September 2025
Monoglyceride (MAG) is a widely used nonionic surfactant. In this work, an economic and green solid superbase HND-63 was utilized to synthesize monoglyceride, and the independent variables were examined...
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Starch biosynthesis and crop bioengineering
September 2025
Starch is an essential commodity for humans and other animals. Future demands require qualitative and quantitative improvement by crop and post-harvest engineering that calls for comprehensive actions...
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Tribological behavior of soybean milk with different soaking temperatures: From the structural aspect
September 2025
To understand the effect of the process on the lubrication properties of soybean milk, the physicochemical characteristics of soybean milk with different soaking temperatures were analyzed. Results...
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Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature
September 2025
Starch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels...
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The quality and oxidative stability of flaxseed oils of varying degrees of refinement
September 2025
Flaxseed oil, a key source of plant-based ω-3 α-linolenic acid, is susceptible to oxidation and hazardous substance formation during refining and storage. This study evaluated the effects of refining...
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Exploration of in vitro digestive, antioxidative, and anti-inflammatory benefits of yam (Dioscorea rhizoma) powder-enriched noodles
September 2025
The effects of yam powder (YP) on the functional properties of wheat flour noodles were investigated to improve the nutritional value of noodles and provide a scientific basis for YP application in...
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Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective
Available online 5 August 2025
This study investigated the impact of wheatgrass powder (WGP) as a functional ingredient in steamed bread from the nutritional and techno-functional perspective. The addition of WGP significantly enhanced...
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Hesperidin encapsulation in mung bean isolate protein-dextran conjugate-stabilized nanoemulsions: Preparation and characterization
Available online 18 July 2025
Encapsulation and protection of hesperidin (HES) in mung bean protein isolate (MPI)-dextran (DX) conjugate-stabilized nanoemulsions (MDC NEs) were investigated in this study. The degree of grafting...
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Effect of hydrothermal treatments on physicochemical, rheological and nutritional properties of millet: An analytical review
June 2025
Millets, nutrient-rich grains packed with complex carbohydrates, dietary fiber, essential proteins, lipids, and antioxidant phytochemicals, are gaining recognition as valuable dietary components. Various...
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Enzymatic modification of raw corn starch using thermostable glucoamylase from Thermothelomyces thermophilus
June 2025
Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored...
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Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread
June 2025
Fusarium graminearum (F. graminearum) is a severe phytopathogen threatening agriculture production and food security. Paeonol, serves as a plant-derived natural component, is a promising antifungal...
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The control technology of harmful substances impacting the quality of peanut oil: A review
June 2025
Peanut is a globally important leguminous crop and one of the most important oil crops. In response to the growing demand for high-quality peanut oil, advancements in processing technologies have led...
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Insight into the physicochemical characteristics and biological features of dietary polysaccharides extracted from palm kernel cake
June 2025
Palm kernel cake (PKC), a major by-product of the palm oil industry, is rich in non-starch polysaccharides. In this study, two polysaccharide fractions, precipitated with acetic acid (PPA) and ethanol...
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Chickpea (Cicer arietinum Linn.) starch: Extraction, composition, structure, properties, modifications and food applications
June 2025
Chickpea (Cicer arietinum Linn.) is a widely cultivated edible legume worldwide. Starch is the major carbohydrate in chickpea seeds and amounts up to 50% of the dry matter. Compared with other legume...
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Effect of ultrasound-assisted aqueous enzymatic extraction on the interfacial properties of high-oleic peanut oil bodies
June 2025
Oil bodies (OBs) are the lipid-storage organelle in oilseed, and their interface properties are crucial for oilseed processing. To elucidate the effect of interfacial proteins on the functional properties...
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Compatible interaction between potato starch and wheat starch: From the perspective of microstructure and physicochemical characteristics
Available online 20 June 2025
With the promotion of potatoes as a staple food, the challenge lies in integrating them into traditional staple grain-based diets. As the primary component of grains, starch plays a crucial role, and...
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Effect of interfacial synergism between gliadin particles and soybean lecithin on W1/O/W2 emulsions: Encapsulation stability, interfacial rheology, nutrition delivery and in vitro digestion
Available online 16 June 2025
As a natural oil-soluble emulsifier to replace Polyglycerol Polyricinoleate (PGPR), lecithin's application in double emulsions (DEs) remains constrained due to low encapsulation efficiency and stability,...
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Antifungal activity of curcumin-mediated photodynamic inactivation against Fusarium graminearum on maize
March 2025
The natural curcumin-mediated photodynamic inactivation (PDI) was developed, and its inactivation potency against Fusarium graminearumin vitro and in vivo was systematically investigated by fluorescence...
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Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria
March 2025
This study examined the effects of pasteurization (PAS), ultrasonic sterilization (ULS), and microwave sterilization (MWS) on the quality and storage characteristics of brine-fermented tofu (BFT) and...
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Utilizing low-field NMR for comprehensive quality evaluation of edible oil and oil product
March 2025
Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance (LF-NMR) is a fast, accurate and nondestructive technology...
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A comprehensive review on the nutritional composition, bioactive potential, encapsulation techniques, and food system applications of guava (Psidium guajava L.) leaves
March 2025
Guava (Psidium guajava L.), a plant belonging to the Myrtaceae family, holds significant medicinal and nutritional values. Leaves of the plant are described to be elliptical with a dark green color...
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Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products
March 2025
Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat. The beneficial...
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Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles
March 2025
Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage. Three commonly used modified starches (oxidized starch, acetylated starch, and hydroxypropyl starch) were...
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