Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents.

Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during dough development is necessary for dough processing.

Psychosomatic mechanisms of heart failure symptoms on quality of life in patients with chronic heart failure: A multi-centre cross-sectional study.

Aims: To determine the contributions of different kinds of symptoms to the quality of life and mediating effect of psychological and physical symptoms between heart failure symptoms and quality of life.

Design: A multi-centre cross-sectional study.

Methods: 2006 chronic heart failure patients from four cities were recruited in China from January 2021 to December 2022.

Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids.

A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii at various a and 30 °C.

Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility.

Nonenzymatic browning (NEB) reactions often affect the nutritional quality and safety properties of amorphous food solids. Developing a proper approach to control the NEB reaction has been of particular interest in the food industry. An NEB reaction in an amorphous maltose/Whey protein isolates (WPI) matrix containing L-lysine and D-xylose as reactants were studied at ambient temperatures ≤ 0.

Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing.

In this study, the lactose/Whey Protein Isolate (WPI) composite hydrocolloids were prepared as an printing material for subsequent 3D printing. The results showed that the rheological, viscoelastic, thermal and mechanical properties of the studied hydrocolloids were composition dependent, which was directly linked to the printing fidelity of printed objects. The morphology of all printed objects showed a porous microstructure, and their porosity was changed by lactose addition.

Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene.

β-Carotene (β-Car) is insoluble compounds in water and liable to degradation, which has health benefits for human beings. Although layer-by-layer (LBL) emulsions provide a better protection for β-Car towards environmental stresses, the handling and transportation of LBL emulsions still faces restrictions. In this paper, therefore, the LBL emulsions including β-Car were carefully prepared and encapsulated to obtain vitreous encapsulated solids (VES) using trehalose and maltodextrins (MD) as wall materials.

Color-based clustering algorithm as a novel image analytical method for characterizing maltose crystallinity in amorphous food models.

Maltose crystallization affects the processibility and stability of sugar-rich foods. This study introduced a color-based clustering algorithm (CCA) to analyze crystallinity from the images of amorphous maltose/protein models. The XRD and DSC were also implemented in maltose crystallization characterization and validated the CCA analysis.

Crystallization and strength analysis of amorphous maltose and maltose/whey protein isolate mixtures.

Background: Maltose is an essential derivative of starch. To understand the processability and stability of maltose-containing foods, material characterization of the phase and state transition from its amorphous state is required. Although the crystallization of amorphous maltose is well understood, few studies have reported the relationship between the crystallization and the glass transition temperature (T )-related molecular mobility.

Vibrational spectra analysis of amorphous lactose in structural transformation: Water/temperature plasticization, crystal formation, and molecular mobility.

Lactose is a common component found in many foods and dairy products. In this study, the vibrational signatures in the crystalline structure of α-, β-, and α-lactose monohydrate were calculated based on quantum chemistry calculation (QCC), whilst the vibrational spectra in freeze-dried lactose equilibrated at various a and pre-humidified amorphous lactose (0.33 a) stored from 25 to 95 °C were determined by using Raman and FT-IR spectroscopies.

Using Supervised Learning Methods to Develop a List of Prescription Medications of Greatest Concern during Pregnancy.

Introduction: Women and healthcare providers lack adequate information on medication safety during pregnancy. While resources describing fetal risk are available, information is provided in multiple locations, often with subjective assessments of available data. We developed a list of medications of greatest concern during pregnancy to help healthcare providers counsel reproductive-aged and pregnant women.

Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models.

Present study developed a strength analysis for relaxation time (τ) in characterizing physicochemical properties and structural transformation of freeze-dried honey/whey protein isolate (H/WPI) and honey/maltodextrin (H/MD) models based on water sorption, time-dependent crystallization, glass transition, and α-relaxation at various water activities (0.11a to 0.76a) and 25 °C.