Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles.

The impact of xanthan gum (XG), sodium alginate (ALG), and carrageenan (CGN) on the gelatinization, rejuvenation, microstructure, and noodle quality of highland barley was investigated. The XG-HBS mixture demonstrated superior dilatancy, gelatinization viscosity, and dynamic moduli compared to ALG and CGN, suggesting that XG enhances starch water absorption and swelling. Furthermore, LF-NMR results indicated that hydrophilic colloids reduced T and increased T, signifying a shift from free water to bound water, this also indicates that the hydrophilic colloids can inhibit the formation and long-term regeneration of short-range ordered structures.

Treatment of cold pressed Zanthoxylum schinifolium oil wastewater: Process, sludge characteristics, and microbial diversity analysis using biochemical methods.

Cold-pressed Zanthoxylum schinifolium oil wastewater (ZOW), rich in organic pollutants, poses serious environmental challenges. This study examined ZOW treatment using a biochemical process, analyzing changes in activated sludge (AS) characteristics and microbial diversity to clarify pollutant removal pathways. Optimal parameters were established for biological treatment: a temperature of 30 °C, mixed liquor suspended solids (MLSS) of 4000 mg/L, initial pH of 7.

Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough.

Some wheat-based foods require different doses of oil to moderate quality of dough during processing and the influence mechanisms remain unclear. Therefore, the effect of rapeseed oil addition on physicochemical characteristics and fine structure of dough and underlying mechanism were elucidated by rheometer, scanning microscope and molecular spectroscopic method. Results showed that compared with native dough (without exogenous rapeseed oil), the addition of rapeseed oil changed the fine structure, improved extensibility, but reduced viscoelasticity of the dough.

Antifungal mechanisms of binary combinations of volatile organic compounds produced by lactic acid bacteria strains against Aspergillusflavus.

Aspergillus flavus（A. flavus）, a common humic fungus known for its ability to infect agricultural products, served as the subject of investigation in this study. The primary objective was to assess the antifungal efficacy and underlying mechanisms of binary combinations of five volatile organic compounds (VOCs) produced by lactic acid bacteria, specifically in their inhibition of A.

Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough.

Oil has crucial applications for improving the quality of some wheat products during dough formation and heat-processing. Herein, the influence of oil modification and thermal-mechanical treatment on dough prepared mainly with wheat starch and gluten was investigated. Oils with different structures addition reduced the hardness but improved the tensile strength of dough and inhibited starch retrogradation.