Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder.

To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate the effects of freezing temperature on the physicochemical and gel properties of FTD potato powder and their correlation. The results revealed that, as the freezing temperature decreased, the solubility exhibited an overall downwards trend resulting from soluble solids and amylose liberation. Owing to the better cell integrity at -20 °C, the solubility was greater than that of the other treatment groups.

The mechanisms of exercise improving cardiovascular function by stimulating Piezo1 and TRP ion channels: a systemic review.

Mechanosensitive ion channels are widely distributed in the heart, lung, bladder and other tissues, and plays an important role in exercise-induced cardiovascular function promotion. By reviewing the PubMed databases, the results were summarized using the terms "Exercise/Sport", "Piezo1", "Transient receptor potential (TRP)" and "Cardiovascular" as the keywords, 124-related papers screened were sorted and reviewed. The results showed that: (1) Piezo1 and TRP channels play an important role in regulating blood pressure and the development of cardiovascular diseases such as atherosclerosis, myocardial infarction, and cardiac fibrosis; (2) Exercise promotes cardiac health, inhibits the development of pathological heart to heart failure, regulating the changes in the characterization of Piezo1 and TRP channels; (3) Piezo1 activates downstream signaling pathways with very broad pathways, such as AKT/eNOS, NF-κB, p38MAPK and HIPPO-YAP signaling pathways.

Effects of particle properties, intermolecular forces, and molecular structure on the shear-thickening behavior of waxy starch dispersions.

The shear-thickening phenomenon in waxy starch dispersions has been reported; however, the influence of starch properties on it remains unclear. Herein, the shear-thickening behavior of five waxy starch dispersions at different concentrations is investigated, and two shear-thickening areas are identified for the first time. Waxy potato and cassava starch dispersions present two shear-thickening areas, waxy maize and wheat starch dispersions exhibit one shear-thickening area, and waxy rice starch dispersion exhibits no shear-thickening behavior.