Xylanase Enhanced the Texture and Anti-Digestion Properties of High-Content Chickpea Noodles by Influencing the Protein Network Structure [0.03%]
纤维素酶通过影响蛋白质网络结构增强高含量鹰嘴豆面条的质构和抗消化性
Jin Du,Mengya Shen,Sunxiang Ye et al.
Jin Du et al.
Incorporating chickpea into wheat noodles is a promising strategy for reducing starch digestibility, attributed to its low glycemic index. However, the addition of chickpea led to a decline in the texture properties of final products, which...
Hydrocolloid-Mediated Structuring of Gluten-Free Pasta From Germinated Proso Millet Flour: Cooking, Texture, and Microstructural Properties [0.03%]
以发芽籽粒苋粉为原料的无麸质面条的凝胶体系构建及其流变、物性及微观结构性质研究
Aditya Shree,Aditi Sharma,Yograj Bist et al.
Aditya Shree et al.
The development of gluten-free pasta with acceptable cooking and textural quality remains challenging due to the absence of a gluten network. In this study, gluten-free pasta was formulated using germinated proso millet flour (GPMF) with th...
Blanching Effects on the Quality of Jumbo Squid (Dosidicus gigas): Textural, Structural and Proteomic Analysis [0.03%]
Blanching对巨枪乌贼（Dosidicus gigas）品质的影响:质地、结构和蛋白质组分析
Ying Liu,Xinxin Fan,Feiyang Chen et al.
Ying Liu et al.
This study investigated the effects of blanching temperatures (65°C, 75°C, 85°C, and 95°C) and time (3, 5, and 7 min) on the muscle quality of Jumbo Squid (Dosidicus gigas), focusing on quality attributes, protein physicochemical charac...
Ozonation as a Green Approach to Improve the Dough Rheology, Farinograph, Baking Characteristics, and Textural Attributes of Whole Wheat Flour Bread [0.03%]
臭氧化改善全麦粉面包面团流变学性质、面团品质以及面包质地属性的绿色方法研究
Sukhmandeep Kaur,Arashdeep Singh,Gurkirat Kaur et al.
Sukhmandeep Kaur et al.
This study examines the impact of ozonation on the baking and textural properties of bread made from ozonated Whole wheat flour (WWF). Flour was treated with ozone at 3 L/min for 5, 15, and 25 min to evaluate its effect on bread quality. Do...
Impact of Different Mechanical Treatments on the Microstructure and Gelling Properties of Peruvian Squid Protein-Polysaccharide Composite Gels [0.03%]
不同机械处理对秘鲁鱿鱼蛋白-多糖复合凝胶微观结构和凝胶性质的影响
Li Hongyi,Wang Shuaiqian,Liang Hao et al.
Li Hongyi et al.
Peruvian squid myofibrillar protein exhibits poor heat-induced gel strength, which restricts its high-value utilization. To address this limitation, we integrated protein-polysaccharide composite gel formation with physical modification as ...
Mechanical Thresholds and Texture Integrity in Stone Fruits: A Hertzian Contact Approach [0.03%]
基于赫兹接触理论的果实机械阈值及果面完整性研究
Sakharam Kale,Prerna Nath
Sakharam Kale
Mechanical characterization of fruits is essential not only for postharvest system design but also for understanding texture integrity, which directly influences consumer perception and acceptability. In this study, four stone fruits-aonla,...
Enhancement of Functional and Bread Making Properties of Pearl Millet Flour Through the Supplementation of Pre-Gelatinized Pearl Millet Flour [0.03%]
通过添加预糊化 pearl millet 面粉改善其功能和烘焙品质属性
Asmita Sharma,Hanuman Bobade,Bhupinder Jhans et al.
Asmita Sharma et al.
This study investigated the effect of pre-gelatinized pearl millet flour (PGPMF) supplementation on the quality characteristics of native pearl millet flour and bread prepared from the blends. The PGPMF was prepared by steaming the pearl mi...
Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories [0.03%]
口腔食品加工进展：团块形成机制、多维度评估及各类食品的应用展望
Xiaoyu Tian,Hui Dong,Qin Fang et al.
Xiaoyu Tian et al.
Oral processing plays a central role in food texture perception, bolus formation, and swallowing safety, thereby influencing consumer acceptance and nutritional outcomes. This review summarizes recent advances in food oral processing, focus...