Whole corn grain utilisation in dairy goats is determined by rumen retention rather than intestinal digestive capacity.

Mitigating antibiotic phytotoxicity in duckweed through cerium oxide nanoparticles: A multidimensional assessment of physiological recovery, metabolic reprogramming, and nutritional homeostasis.

The granule size and enhanced thermostability of starch particles influenced the fabrication of oleogel via capillary force.

Low temperature during grain filling is a major constraint affecting rice quality in cold regions. This study investigated how low temperature influences rice quality and starch characteristics at different periods of the grain-filling stage using two Japonica rice cultivars, Kenjing 7 (KJ7, moderate stress tolerance) and Kenjing 8 (KJ8, strong stress tolerance). Low-temperature treatments (17/13 °C, day/night) were applied during the early (5-11 days after anthesis), middle (12-18 days), and late (19-25 days) grain-filling stages and milling, appearance, nutritional, eating and cooking qualities as well as starch physicochemical properties were evaluated. Responses differed markedly between cultivars and treatment periods. Under low-temperature conditions, brown rice and milled rice rates of KJ8 increased during the early and middle grain-filling stages, whereas those of KJ7 declined during the late stage. Low-temperature stress increased protein, total starch, and amylose contents, while reducing gel consistency and the taste value of KJ7. Grain chalkiness increased significantly during the late stage, whereas during the early and middle stages, grain chalkiness, peak viscosity, and breakdown decreased and setback increased. Low temperature increased starch granule size and the proportions of short and intermediate chains of amylopectin, reduced medium-long and long chain and relative crystallinity, without altering starch crystalline type, and produced uneven starch particle surfaces with small pores. These effects were most pronounced during the late grain-filling stage. Overall, low temperature altered starch content and structure, thereby modifying pasting properties and ultimately leading to differences in rice quality.

Solid fats are integral to numerous food products, influencing melting behavior, imparting viscoelasticity, and shaping sensory characteristics such as mouthfeel and spreadability. However, their typically high levels of saturated fatty acids (SFA) and industrial trans fatty acids (TFA) have prompted efforts to develop healthier lipid formulations that preserve essential functional properties. In this study, we explored capillary suspension-based structuring as a strategy to transform liquid vegetable oils into plastic fats. Specifically, octenyl succinate starch (OSA-starch) particles were dispersed within a primary oil phase and linked by liquid bridges, formed from a minor fraction of an immiscible secondary liquid. We systematically varied the proportions of particles, primary liquid, and secondary liquid to assess their effects on structural development and rheological behavior. Rheological analysis revealed significant formulation-dependent changes in yield stress and a consistent two-step yielding response. Based on these findings, we propose a "liquid-bridge stretching" hypothesis to explain the observed yielding behavior and employ stepwise regression analysis to develop an empirical predictor for the fluid-gel transition (with R2 > 0.98). Our results enhance our mechanistic understanding of fluid-gel transitions in capillary suspensions and underscore their promise in creating healthier, tunable lipid systems.

ABSTRACT Five‐grain baijiu (Wuliangye baijiu), comprising sorghum, corn, wheat, rice, and glutinous rice, is a popular liquor in China. However, the role of each grain in five‐grain‐type baijiu is not sufficiently clear. In this study, each grain used in five‐grain baijiu was individually fermented to determine its contribution to saccharification and liquor flavor. Various starch experiments have been conducted to understand the differences in saccharification. The chemical components, microorganisms, and primary flavor substances of each fermented grain of baijiu were analyzed to evaluate their contribution to liquor flavor. Sorghum, rice, and glutinous rice were the key contributors to saccharification. Starch experiments revealed that sorghum and glutinous rice contain amylopectin in their starch. Among all the grains, glutinous rice showed the greatest decrease in molecular weight during saccharification. Wheat starch particles increased the most in size during fermentation. The crystal structure and irregular shapes of all starch particles were destroyed during fermentation. Rice and glutinous rice had the highest amylopectin contents and, thus, the highest amounts of reducing sugars. While corn contributed the maximum amount of moisture, and wheat had the richest variety of microorganisms, sorghum baijiu contained the most comprehensive range of flavor substances. These findings explain the contribution of each grain to saccharification and liquor flavor and provide a scientific foundation for the raw material formula of five‐grain type baijiu.

Modulating effects of calcium silicate and potassium-based compounds on the gelatinization, rheological behavior, microstructure, and texture of non-alum potato starch noodles.

This study aimed to investigate the flavor quality and starch physicochemical properties of three orange-fleshed sweet potato varieties commonly cultivated in northeastern China. Fresh and baked samples were evaluated using sensory analysis, electronic nose and tongue, gas chromatography-mass spectrometry for volatile compound profiling, and chemical methods for starch characterization. Liankaoshu 1 exhibited the highest sensory score (88.6), reflecting superior taste and aroma. A total of 70 volatile organic compounds were identified, including β-damascenone, maltol, and β-ionone, as key contributors to baked flavor. Significant varietal differences were found in starch content, particle size, and crystalline structures, with Pushu 32 showing CA-type crystals, Yanshu 25 A-type, and Liankaoshu 1 B-type. Baking increased maltose and soluble sugar levels, which were strongly correlated with sensory attributes. Spearman correlation analysis revealed that sweetness and overall sensory scores were significantly and positively correlated with maltose, soluble sugar, and reducing sugar contents, as well as starch particle size parameters (p ≤ 0.05). These results indicate that starch structural characteristics and saccharification efficiency play critical roles in regulating flavor formation during baking, providing a theoretical basis for sweet potato breeding and processing optimization.

Electrohydrodynamic discretized starch suspension after contacting with a crosslinker solution was subjected to solvent exchange in phased and optimal manner prior to lyophilization. The resulting nucleation and growth of new solvent crystals in the gelled droplet could provide a porous structure with internal surface area to the extent of 13.4 m2g-1, and water absorption reaching 3.26 times the dry weight of particles. These properties promoted rapid plasma uptake, and aggregation of platelets, while the tranexamic acid loadeda prioriin the precursor suspension stabilized the blood clot against fibrinolysis.In vitroclotting time was reduced from 155 s to 64 s due to presence of microparticles (MPs). The clot strength and formation kinetics from the thromboelastography data supports this observation. The experiments with rat injury models reveal a significant reduction in clotting time (to less than a minute), and cumulative blood loss in reference to those observed for a commercially available hemostat. The antimicrobial activity of these MPs againstStaphylococcus aureusandEscherichia coliwas found superior than commercially available hemostat. These uniform MPs of equivalent diameter on the order of 100 µm provided uniform coverage on hard to reach places of wound site, and were found to degrade to 90% of its initial weight within 6 d of exposure to phosphate buffer saline at 37 °C which conforms to the time scale of skin regeneration process.

Nowadays, there is a great demand for Zirconia dental ceramics, while the existing low-cost automated polishing methods are quite limited. We propose a novel polishing methodology employing the shear-thickening slurry (STF) comprising starch and SiC abrasive particles. This polishing method enhances viscosity under applied pressure, offering an approach to address the identified challenge. A series of polishing experiments and an in vitro study are conducted to assess the effectiveness of this method compared to manual polishing. The feasibility of the proposed method for polishing dental veneer and crown ceramics is investigated as well. With 2000# SiC-STF slurry, 300 r/min fixture and 120 r/min workpiece, the minimum surface roughness Ra of polished surface can reach 9.5nm after 30min. Furthermore, both the novel and manual polishing methods result in samples with comparable flexural strength. Importantly, the innovative use of STF exclusively employs mechanical friction for material removal, circumventing potential chemical erosion. This work can bring a low-cost, efficient, and non-toxic automated polishing method for dental ceramics.

Impacted with sufficiently large stress, a dense, initially liquidlike suspension can be forced into a solidlike state through a process known as shear jamming. While the onset of shear jamming has been investigated extensively, much less is known about the resulting solidlike state in the high-stress limit and, in particular, about its failure mode. We report on experiments that produce such high-stress failure by impacting dense suspensions with a cylindrical rod moving at controlled speed. Using suspensions of cornstarch particles we vary the impact speed over several orders of magnitude and change the fluid viscosity as well as the surface tension in order to identify the conditions for failure. The results are compared with similarly dense suspensions of potato starch or polydisperse silica particles. In all cases where the shear-jammed suspension fails by fracturing, similar to brittle solids, we observe two types of cracks: a primary circular crack around the impacting rod followed by secondary radial cracks. Mapping out the onset of radial fracturing for different particle volume fractions ϕ and impact speeds, we identify the requirements for failure via crack formation to occur with at least 50% likelihood and record the corresponding normal stress σ_{N} on the impactor. We find that this likelihood is not particularly sensitive to changes in particle diameter, but increases when the solvent's viscosity or its surface tension are reduced. In the state diagram for dense suspensions we use these data to delineate the upper limit of shear-jammed rigidity and the crossover into a fracture regime at large ϕ and large σ_{N}, several orders of magnitude above the stress required for the onset of shear jamming. We find that the onset of fracturing in many cases is correlated with signatures of internal ductile deformation of the shear-jammed material underneath the impactor, observable in σ_{N} as a function of axial strain. However, for smaller suspension volumes and larger impact speeds, we find strain hardening up to the point of fracturing. This more brittle behavior results in a modulus that, just before crack formation, is roughly an order of magnitude larger than what we observe in shear-jammed suspensions undergoing internal ductile deformation.

Moderate drought stress followed by re-watering enhances wheat starch biosynthesis, improving granule size distribution and physicochemical properties.

Amorphous rice starch/glycerol/water ternary systems are used in food, cosmetics, and functional materials. In the present study, we investigated the water adsorption ability of crystalline and amorphous rice starches and the mixed state of rice starch/glycerol/water ternary systems. The effect of amorphization on the mixed state was evaluated with thermogravimetric analysis (TGA) and wide-angle X-ray diffraction measurement (XRD). When amorphous rice starch was mixed with water and glycerol (40-80 wt%), the funicular and capillary states were observed: the funicular state is a dry state where solid and liquid form a continuous phase, and the capillary state is a sticky state where only the liquid is the continuous phase. This was attributed to the greater number of free hydroxyl groups in amorphous rice starch, which enhanced its affinity to hydroxyl groups. Amorphous rice starch systems exhibited a water evaporation temperature 14 °C higher than crystalline rice starch systems. Furthermore, when the mixed system contained amorphous rice starch and glycerol, the funicular region was expanded. A glycerol molecule has three hydroxyl groups, which enhance the adhesive force between starch particles and increase viscosity. These findings are useful for designing formulations for various products utilizing mixtures of rice starch and glycerol.

ZnO dual-functional template-assisted construction of hierarchical porous hard carbon anode for high-rate sodium storage.

Enhancing the anti-digestive properties of spray-dried resistant starch via zein coating.

Effects of high-speed shear and esterification modification on physicochemical and structural properties of cassava starch and microencapsulation for olive oils.

Bamboo modification with Glycidyl methacrylate (GMA) microemulsion through in-situ polymerization and cross-linking.

Construction and stabilizing mechanism of nano starch-whey protein composite nanoparticles based high internal phase Pickering emulsion.

Enhancing the properties of starch-based blends through the synergistic effect of polyethylene brassylate

A review of complexed starch particles for Pickering emulsions delivery systems: Fabrication, properties, and applications.