Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.

Foliar application of selenium (Se) fertilizer has been widely used in the production of Se-rich rice. However, the effect of Se-nanoparticles (SeNPs) fertilizer on rice quality remains largely unknown. Two bioSeNPs fertilizers were applied at different Se concentrations to explore the effect of the foliar application of SeNPs fertilizer on various rice grain qualities. The results showed that Se treatments resulted in 1.93–9.09 and 1.89–7.73 folds of total Se contents in brown and polished rice relative to the CK, respectively. Moreover, the Se treatments led to 1.04–2.33 folds increases in Cd contents, 14.6–26.4% decreases in As contents, a 13.9–16.7% reduction in Cr contents and no changes in Pb contents to that of the CK in rice grains. In addition, SeNPs exhibited no obvious impact on rice eating and cooking quality, and only the XY1 treatment could slightly improve the fatty acid content. Interestingly, Se treatments enhanced the contents of more than half of volatile organic compounds in brown rice. In general, SeNPs fertilizer XY at 6.4 g/ha was identified as the optimum choice for improvement in grain Se contents and grain qualities.

The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles.

Rice aroma is influenced by many factors, including selenium (Se) fertilizer. In this study, we investigated the effects of different Se species on the volatile organic compounds (VOCs) in three indica rice varieties over 2022 and 2023 by forliar spray. The VOCs were analyzed using HS-SPME-GC-MS. The results showed that both Se nanoparticles (SeNPs) and sodium selenite (Na₂SeO₃) significantly increased the contents of most VOCs in all three varieties, with SeNPs exhibiting a more pronounced effect. PCA and OPLS-DA revealed distinct clustering of the VOCs based on Se treatments and rice varieties. By variable importance in projection (VIP) analysis with FDR correction, Na₂SeO₃ yielded 7 markers, whereas SeNP treatment identified 18. Every marker detected under Na₂SeO₃ was fully encompassed within the SeNPs set. Three-factor ANOVA indicated that there are significant interaction effects among Se species, rice variety, and planting year. Additionally, the effect sizes were evaluated in the key VOCs to quantify the effect of Se species, rice variety, and planting year. The findings highlight Se fertilizers to enhance rice aroma and suggest selecting appropriate Se species and rice varieties for aroma improvement.