A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications.

Autor: Shan Y; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Li J; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Nie M; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Li D; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Zhang Y; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Li Y; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Wang L; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Liu L; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Wang F; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: wangfengzhong@caas.cn., Tong LT; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453500, China. Electronic address: tonglitao@caas.cn.

Publikováno v: Carbohydrate polymers [Carbohydr Polym] 2025 Jan 15; Vol. 348 (Pt A), pp. 122816. Date of Electronic Publication: 2024 Sep 29.

Lignanamides: A comprehensive review of chemical constituents, biological activities, extraction methods and synthetic pathway.

Autor: Sun J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China., Tong LT; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China., Tu PF; State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University Health Science Center, Beijing 100191, People's Republic of China., Chen LL; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China; Pharmaceutical Engineering Technology Research Center, Harbin University of Commerce, Harbin, China., Xu X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China., Song Y; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China; Pharmaceutical Engineering Technology Research Center, Harbin University of Commerce, Harbin, China., Yang XX; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China., Guo ZB; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China., Zou X; Pharmaceutical Engineering Technology Research Center, Harbin University of Commerce, Harbin, China., Sun CX; Pharmaceutical Engineering Technology Research Center, Harbin University of Commerce, Harbin, China., Mi Y; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China., Fan B; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China; Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China. Electronic address: fanbei517@163.com., Wang FZ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Laboratory of Quality and Safety Risk Assessment on Agro-products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Beijing, China; Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China. Electronic address: wangfengzhong@sina.com.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 1), pp. 140459. Date of Electronic Publication: 2024 Jul 15.

Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch.

Autor: Li J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Lin R; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.; Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China., Nie M; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Wang A; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Gong X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Wang L; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Liu L; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Dang B; Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China., Yang X; Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China., Wang F; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Tong LT; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.

Publikováno v: Food chemistry: X [Food Chem X] 2024 Oct 23; Vol. 24, pp. 101915. Date of Electronic Publication: 2024 Oct 23 (Print Publication: 2024).

Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber.

Autor: Gong X; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Li J; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Liu Z; Fengyi (Shanghai) Biotechnology R&D Center Co., Ltd., Shanghai 201200, China., Xu X; Fengyi (Shanghai) Biotechnology R&D Center Co., Ltd., Shanghai 201200, China., Wang A; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Nie M; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Lin R; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Tian Y; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Zhang X; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Wang L; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Liu L; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Li Y; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Wang F; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: wangfengzhong@caas.cn., Tong LT; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: tonglitao@caas.cn.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 272 (Pt 1), pp. 132779. Date of Electronic Publication: 2024 May 31.

Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran.

Autor: Li J; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Xi H; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Wang A; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Nie M; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Gong X; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Lin R; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Zhang X; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Tian Y; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China., Wang F; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: wangfengzhong@caas.cn., Tong LT; Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: tonglitao@caas.cn.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Mar; Vol. 262 (Pt 1), pp. 129743. Date of Electronic Publication: 2024 Jan 25.