Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …

Corn is a high starchy cereal crop with the highest production and provides over 85% of the
starch produced worldwide. Various by-products, differentiated by technological process …

BACKGROUND: Photodynamic therapy (PDT) is an established, minimally invasive treatment
for specific types of cancer. During PDT, reactive oxygen species (ROS) are generated …

Dietary fiber plays an important role in human health. The modification and application of
dietary fiber in foods is reviewed with respect to definition and classification and methods for …

Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties.
The thermal behavior of starch, gluten and their complexes during the manufacture and …

The effects of organic acid extractants on the yield and characteristics of pectin from sugar
beet pulp were investigated with citric acid, malic acid and lactic acid at different pH (1.5 and …

The influence of damaged starch (DS) on the quality of frozen dough and steamed bread
were investigated. Characterization of the farinographical properties showed that DS levels …

To reduce the environment pollution from biolubricant synthesis, in this study, we developed
a green and efficient strategy for the preparation of octylated branched biolubricant from …

Human genomics is witnessing an ongoing paradigm shift from a single reference sequence
to a pangenome form, but populations of Asian ancestry are underrepresented. Here we …

In recent years, research on multifunctional conductive hydrogels has focused on improving
their mechanical properties. However, challenges remain in achieving all these properties …