Lilin Cheng

TL;DR: In this article, the in vitro digestibility of 16 cooked rice starches after extended cold storage, which leads to extensive retrogradation, was investigated from the perspective of their starch molecular fine structure.

TL;DR: In this article, the mobility and combinative state of molecular chains of starch and protein in soaked rice were investigated using proton nuclear magnetic resonance (NMR) with different T2 reflected molecular mobility and interactions of water, starch, protein, and non-starch polysaccharides.

TL;DR: The synergistic treatment of germination and exogenous enzymes significantly increased the digestibility of starch, but it deteriorated the fluidity, the rate of agglomeration and dispersion time, and DBRE produced a better quality instant brown rice powder.

TL;DR: The rheological properties and thermal properties were combined to investigate the effects of protein on mechanical and inner structure changes of rice kernel during cooking and showed the limited and uneven gelatinization of starch, and reflected the good heating stability of protein.

TL;DR: A review article as discussed by the authors provides an overview of the factors responsible for fish spoilage and the mechanisms involved, and then reviews advances in effective measures for preserving fish quality, including modified atmosphere packaging, the use of natural compounds (e.g., plant/algal extracts, biopolymers, gelatin, microbial-derived compounds, temperature/pressure treatments, and various combinations of these approaches), and the impact of these technologies on the resident microbiota of fish is also presented.