Austenitic stainless steel (AISI 316L) is the dominant material in food processing equipment due to high corrosion resistance and mechanical durability. The shift from animal- to plant-based food processing introduces new challenges for material performance, as plant-derived biomolecules may interact differently with food-contact surfaces than animal proteins. These interactions can modify interfacial properties, with consequences for fouling, corrosion, and metal migration. Despite its importance, such effects remain scarcely studied, with only a few reports on e.g. whey and casein proteins. Knowledge on rice-derived biomolecules is particularly limited, even though rice proteins and starches are increasingly relevant in gluten-free and plant-based systems. This study examines the adsorption kinetics and interfacial properties of rice protein concentrates (RPC) and rice starch (RS) dissolved in artificial tap water (ATW) onto 316L stainless steel. In situ quartz crystal microbalance with dissipation monitoring (QCM-D) was employed to quantify adsorption dynamics, complemented by atomic force microscopy (AFM) and carbohydrate-specific opto-tracing (Carbotrace 680) to detect, and visualize adsorption patterns. Atomic absorption spectroscopy (AAS) was used to determine metal migration and evaluated with respect to European Union specific release limits (SRLs) for food-contact materials. Electrochemical measurements including open circuit potential (OCP), potentiodynamic polarization (PDP), and cyclic potentiodynamic polarization (CPDP) were employed to assess the effects of adsorption on the corrosion behavior. By demonstrating how rice-derived biomolecules interact with stainless steel and influence corrosion and metal migration, this study addresses a critical knowledge gap in the literature. The insights advance fundamental understanding of food biomolecule–metal interactions and support the design of more durable, compliant, and safe food-contact materials. • QCM-D revealed rapid adsorption of rice protein (RPC) and starch (RS) onto 316L stainless steel. • AFM and opto-tracing marker visualized uniform layers with occasional aggregates. • RPC and RS slightly increased Fe and Mn release, remaining below EU limits. • Adsorbed layers altered the initial OCP but did not affect the long-term corrosion resistance. • Insights support durable, safe, and hygienic design for plant-based food processing.

Optimization of the quality and physicochemical properties of selenium-enriched wheat fresh noodles by incorporating a wheat starch-based complex improver.

Production of porous corn starch granule by enzymatic method and entrapment of Iron.

Distribution of acetyl groups alters the properties of acetylated starch.

• 40% wheat flour was substituted by native or HMT rice flours varying amylose contents • Nutritional composition and pasting properties of the composite flours were changed • Composite flours exhibited higher water absorption capacity and lower swelling index • Cookies made from composite flours had better spread ratio and lower hardness • Cookie used HMT waxy rice flour had high resistant starch content and sensory quality Heat–moisture treatment (HMT) of both rice starch and flour significantly improved resistant starch content, depending on their amylose contents and treatment conditions. This study aimed to investigate proximate compositions and physicochemical properties of composite flours, prepared by replacing 40% of wheat flour with native or heat–moisture treated waxy, medium–grain, and long–grain rice flours, and evaluate physical properties, texture profile, in vitro digestibility, and sensory quality of low-gluten cookies made from blended flours. Partial substitution with native rice flours significantly decreased protein and lipid contents while increasing carbohydrate levels, and these compositional shifts were further accentuated by HMT. Composite flours also exhibited higher water absorption capacity and lower swelling index and pasting properties than those of wheat flour. Cookies prepared from blended wheat and rice flours had better spread ratio as compared to ones made solely from wheat flour. Texture profile analysis showed reductions in hardness, fracturability, springiness, and gumminess values when rice flour was added into cookies. The partial replacement with native or treated rice flours decreased amount of rapidly digestible starch, while increasing resistant starch content. Cookies containing heat–moisture treated waxy rice flour had the lowest concentration of rapidly digestible starch (54.11%) and the highest proportion of resistant starch (39.73%). Sensory quality confirmed acceptable quality across all recipes, with cookies containing native or treated long–grain rice flour rated most favorably. Overall, heat–moisture treated rice flour is a promising ingredient for formulation of wheat–based bakery products containing high resistant starch content.

Hydrocolloid-assisted strategies for developing low-glycemic index rice: Mechanistic roles of starch modification, bioactive fortification, and processing innovations

222-nm far-UVC/H2O2 photodegradation as a versatile and effective tool for depolymerizing starch-rich materials and its application as a sustainable approach to starch liquefaction.

Gallic acid-modified starch conjugates inhibit harmful aldehydes in fried battered fish: Based on structural characterization and antioxidant activity.

Characterization of HRS wheat stone-milled refined flour: A comparative study with conventional flours

Extraction and physicochemical characterization of starch from horsegram: A potential raw material for industrial bioproducts

Impact of ultrasound on the structure and physicochemical properties of cassava starch and cooking performance of wheat noodles.

Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatability.

The role of Wx alleles in amylose biosynthesis is well-established; however, how Wx deficiency triggers hierarchical changes in starch structure and consequently affects noodle quality is still poorly understood. Here, analysis of near-isogenic lines (NILs) revealed that Wx deficiency preferentially increases the proportion of short amylopectin chains (DP 6-24) and shifts granule size distribution toward smaller B-type granules. Although complete Wx deletion (BBB genotype) enhanced starch crystallinity and enthalpy, it concomitantly led to an undesirable decrease in paste viscosity. In contrast, partial deletion (e.g., ABA) yielded noodles with a superior soft-yet-springy texture, marked by significantly improved springiness and chewiness without excessive hardness. This optimal texture is attributed to a higher proportion of short amylopectin chains (DP 6-24) coupled with a lower proportion of long amylose chains (DP>500). This work demonstrates targeted manipulation of Wx alleles can engineer starch multi-level structure for specific end-use quality, moving beyond conventional amylose-centric breeding strategies.

Structural and physicochemical properties of thermal-mechanical combined lipid modified wheat starches and their application in model dough.

Comparative study of multi-scale structure and in vitro digestibility between high-resistant-starch wheat and normal wheat starches.

The effects of dual modification processes: acid hydrolysis and sonication on the functional, structural, and pasting properties of hydroxypropylated wheat starch

Low-molecular-weight ferulic oligosaccharides derived from rice bran enhance the inhibitory effect on rice starch digestion by attenuating self-aggregation.

Tailoring texture for dysphagia diets: Unraveling the synergistic role of protein and blended vegetable oil in softening starch gels.

Extrusion-assisted enzymatic modification slows the digestibility of rice starch by modulating its fine structure

The mechanisms of changes in the starch inner-structures of germinated parboiled rice: the role of processing.