Reheating alters residual molecular order and matrix architecture in retrograded starch, but these changes do not necessarily produce parallel changes in enzymic digestion. Gels of normal maize starch (NM), high-amylose maize starch (HM), and a 50/50 (w/w) NM/HM blend were stored at 4 °C for 7 d and steam-reheated to c...
The effects of ultra-high-pressure homogenization (UHPH) pretreatment on starch structural reorganization during spray drying (SD) and the consequences of these structural modifications on hydration and viscoelastic behaviour remain unclear. Rice flour, chestnut flour, and rice–chestnut blends (10%, 20%, and 30% ches...
Ze-Ping Shao, Cai-Li Li, Jin Wang et al.· Food Quality and Safety· 0 citations
Chestnut starch has potential for functional foods, but its physicochemical stability and digestibility require improvement. This study investigated the effects of dry heat treatment (100, 160, and 200 °C) combined with 7-hydroxyflavanone, hesperetin, or naringenin on chestnut starch. Compared with temperature-matched...
The results support the potential application of dealcoholized Zhuyeqing liquor extract as a functional food ingredient for dietary management of HUA and provide a scientific basis for translating traditional dietary resources into modern nutritional interventions.
Bing Xu, Xiao-Xia Li, Rong Liu et al.· Frontiers in Nutrition· 0 citations
A novel "low-background" biosensing platform integrating magnetic separation and hybridization chain reaction (HCR) for signal amplification, enabling ratiometric colorimetric detection and visual observation of S. typhimurium, offering a proactive defense for food safety.
