Octenyl succinic anhydride starch enhanced 3D printability of corn starch-based emulsion-filled gels incorporating egg yolk.

This work investigated the effect of octenyl succinic anhydride starch (OSAS) on the 3D printing performance of corn starch-based emulsion-filled gels containing egg yolk. The influence of OSA-S concentration on emulsion droplet size, ζ-potential and stability, as well as the printing performance, rheological properties and microstructure of gel were discussed. The results indicated that the addition of OSA-S significantly improved the accuracy of the printed objects, with the best accuracy of the models printed using OSA-1.

A Lightweight SPI-Flash Controller Based on AMBA AHB-Lite Bus.

The utilization of SPI-Flash in embedded systems is widespread, primarily serving as program storage during the boot process. As a result, the boot process is influenced to some extent by the SPI-Flash controller. This paper presents a lightweight SPI-Flash controller that simplifies the boot process design by establishing a direct connection between the SPI-Flash and AHB-lite bus interface, enabling rapid program execution in RAM instead of directly from the SPI-Flash.

Physicochemical properties, structure and biological activity of ginger polysaccharide: Effect of microwave infrared dual-field coupled drying.

Ginger was dried by microwave infrared dual-field coupled drying (MIDFCD). The composition, structure, physicochemical properties and biological activity of ginger polysaccharides at various stages of MIDFCD were investigated. The MIDFCD significantly impacted the chemical composition, molecular weight (Mw), microstructure, and physicochemical properties of ginger polysaccharides.

Effect of thermal pretreatments on the quality attributes and irradiation markers of sesame oil extracted from sesame seeds without and with gamma irradiation.

This study comparatively studied the effects of three thermal pretreatment methods, i.e., wet-heat (WT), roasting (RT) and microwave (MT), on the quality attributes and irradiation markers of sesame oil obtained from sesame seeds without and with gamma irradiation.

Sodium carboxymethyl cellulose hydrogels containing montmorillonite-NaClO for postharvest preservation of Chinese bayberries.

Owing to their lack of outer skin, Chinese bayberries are highly susceptible to mechanical damage during picking, which accelerates bacterial invasion and rotting, shortening their shelf life. In this study, montmorillonite (MMT) was used to absorb an aqueous sodium chlorite solution embedded in a carboxymethyl cellulose sodium hydrogel after freeze drying, and the hydrogel was crosslinked by Al ions. Al hydrolyzed to produce H, creating an acidic environment within the hydrogel and reacting with NaClO to slowly release ClO.

Phenotypic characteristics and immune response of Procypris merus following challenge with aquatic isolate of Klebsiella pneumoniae.

Currently, aquaculture is a relatively mature industry; however, disease problems are continuously threatening the industry and hindering its development to a certain extent. Klebsiella pneumoniae is one of the zoonotic bacteria widely present in different hosts and has caused some degree of harm to the aquaculture industry, posing a potential threat to the water environment and indirectly also affecting human food safety issues. In this study, K.

Molecular and functional characterization of viperin in golden pompano, Trachinotus ovatus.

The radical S-adenosyl methionine domain-containing protein 2 (RSAD2), also known as viperin, plays a momentous and multifaceted role in antiviral immunity. However, the function of viperin is uninvestigated in golden pompano, Trachinotus ovatus. In the present study, a viperin homolog, named To-viperin, was cloned and characterized from golden pompano, and its role in response to grouper iridovirus (SGIV) and nervous necrosis virus (NNV) infection was investigated.

Research progress and application of ultrasonic- and microwave-assisted food processing technology.

Microwaves are electromagnetic waves of specific frequencies (300 MHz-3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization.

Changes in Chemical Composition of Flaxseed Oil during Thermal-Induced Oxidation and Resultant Effect on DSC Thermal Properties.

To investigate the changes in chemical composition of flaxseed oil during thermal-induced oxidation and the resultant effect on thermal properties, samples with different oxidation levels were obtained by being heated at 180 °C for two hours and four hours. The oxidation degree was evaluated using peroxide value (PV), extinction coefficient at 232 nm and 268 nm (K232 and K268), and total polar compounds (TPC). Using chromatography, the fatty acid profile and triacylglycerol (TAG) profile were examined.

Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame.

The present study aimed to investigate the effect of hot air drying (HD), microwave rolling-bed drying (MRD), hot air microwave rolling-bed drying (HMRD), pulse-spouted microwave vacuum drying (PSMVD) and freeze-drying (FD) on the drying characteristics, quality properties and microstructure of edamame. Six models were fitted the drying curves, and quality attributes were analyzed. Results indicated that Page model was the most suited model for edamame drying.

Influence of ultrasonic pretreatments on microwave hot-air flow rolling drying mechanism, thermal characteristics and rehydration dynamics of Pleurotus eryngii.

Background: In order to improve the drying efficiency and reduce the drying energy consumption of Pleurotus eryngii, microwave hot-air flow rolling drying (MHARD) coupled with ultrasonic pretreating time (0, 20, 40, and 60 min) was used to investigate the drying profile, thermal characteristics, water migration, microstructure and rehydration dynamics of P. eryngii using differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR) analysis and scanning electron microscopy (SEM).

Results: Results showed that the drying time of P.

Value-added application of Platycodon grandiflorus (Jacq.) A.DC. roots (PGR) by ultrasound-assisted extraction (UAE) process to improve physicochemical quality, structural characteristics and functional properties.

Platycodon grandiflorus (Jacq.) A.DC.

Production of protein-loaded starch microspheres using water-in-water emulsion method.

Protein-loaded starch microspheres were prepared by water-in-water (w/w) emulsion method. The effects of the molecular weight of starch and protein used, concentration of solutes in both dispersed and continuous phases and starch to protein mass ratio on the yield, loading capacity and encapsulation efficiency were measured. These parameters were significantly higher in Bovine serum albumin (BSA)-loaded microspheres than in lysozyme-loaded microspheres.

Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches.

The effects of adding guar and xanthan gums on the pasting and gel properties of high-amylose corn starches, Hylon V (~50% amylose content) and NF-CG170 (~71% amylose content), were studied with waxy corn starch as a control, using an ultra-high temperature heating process (up to 130 °C) to gelatinize starches. Interaction between dispersed amylose and hydrocolloids contributed to the earlier onset of viscosity increase during pasting process (lower pasting temperatures) and strong synergistic effects in the peak, setback, and final viscosities with high-amylose starches, phenomena that were more pronounced when amylose content was higher. Conversely, addition of guar and xanthan gums to waxy corn starch resulted in higher pasting temperatures.

Effect of molecular weight of starch on the properties of cassava starch microspheres prepared in aqueous two-phase system.

Starch microspheres (SMs) were fabricated in an aqueous two-phase system (ATPS). A series of starch samples with different molecular weight were prepared by acid hydrolysis, and the effect of molecular weight of starch on the fabrication of SMs were investigated. Scanning electron microscopy (SEM) showed that the morphologies of SMs varied with starch molecular weight, and spherical SMs with sharp contours were obtained while using starch samples with weight-average molecular weight (M¯w)≤1.

Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils.

Solid milk fat stearin (S) can be a promising oxidation retarder due to its capacity to entrap liquid oils, especially for incorporating omega-3 (ω-3) rich oils into dairy products. Thermal properties of S/ω-3 rich oil mixtures are necessary for such application. The effects of S on the crystallization and melting behaviours of ω-3 rich oils, namely fish oil (FO), linseed oil (LO) and krill oil (KO), were investigated by differential scanning calorimetry (DSC).

Preparation of starch nanospheres through hydrophobic modification followed by initial water dialysis.

Starch nanospheres smaller than 200 nm were produced from hydrophobically modified starch by using initial water dialysis method. The hydrophobic modification of starch was performed by using octenyl succinic anhydride (OSA). The resultant starch nanospheres were characterized by using Fourier transformation infrared (FTIR) spectroscopy, (1)H nuclear magnetic resonance ((1)H NMR) spectroscopy and fluorescence spectroscopy, scanning electron microscopy (SEM) and dynamic light scattering (DLS).