The aim of this study was to investigate the rheological properties, particle size distribution, color change, and stability of lily juice under different ultrasonic treatment conditions (152 W, 304 W, 456 W, 608 W, and 760 W). The results showed that the lily juice exhibited non-Newtonian shear thinning behavior, and the viscosity decreased with the increase in ultrasonic power. Under ultrasonic treatment conditions, there was no significant change in the pH value and zeta potential value of the samples. The content of cloudy value and total soluble solids (TSS) increased gradually. However, both the sedimentation components and centrifugal sedimentation rate showed a downward trend and an asymptotic behavior. In addition, high-power ultrasound changed the color index (L* value decreased, a* value increased), tissue structure, and particle distribution of the sample, and small particles increased significantly. To sum up, ultrasonic treatment has great potential in improving the physical properties and suspension stability of lily juice.

In this study, we added peony seed oil (PSO) to wheat dough and made corresponding steamed breads. Through the dynamic rheological tests of the dough, microstructure analyses, bread quality evaluations, crystallization characteristic experiments, and texture characteristic measurements, we revealed the influence mechanisms of the different contents of PSO on the quality characteristics of the wheat dough and Chinese steamed breads. The results showed that adding PSO at 2% (wheat flour weight basis) had a positive effect on the dough’s viscoelasticity, while the G′ and G″ of doughs with higher contents were decreased. When PSO was added in the range from 2.0% to 4.0% (wheat flour weight basis), the scanning electron microscope observation results showed that the reticular structure of dough was denser. The specific volume of the resulting steamed breads increased, the breads were softer, and their chewability was better. The crystallinity of the steamed bread with added PSO was lower, and the hardness of the steamed bread after 24 h of storage was significantly lower than that of the control group, which proved that PSO could delay the staling of steamed breads. This study provides a new idea for the application of PSO as a dietary supplement.

This study systematically investigated the effects of particle sizes of Eucommia ulmoides leaf micro-powder (EULM) on shortbread biscuit quality. Results showed that as particle size decreased, dough ΔE value increased, biscuit browning degree reduced, and dough viscosity, G′ and G″ values rose, being most prominent at 150 mesh. As the mesh number increased from 100 to 300, the dough hardness increased from 173.37 g to 318.29 g, while elasticity decreased, the free sulfhydryl content increased from 1.16 μmol/g to 1.67 μmol/g, and the disulfide bonding content decreased from 2.67 μmol/g to 1.33 μmol/g. coincidentally, the content of β-folding in the secondary structure of the proteins increased, and the porosity of the biscuits increased from 45.52 % to 46.64 %. Sensory evaluation and volatile flavour component analysis indicated that 200 mesh EULM yielded biscuits with the highest overall sensory scores and richest flavour variety. This study provides a scientific basis for the application of EULM in the food industry

To investigate how natural inulin (FI) influences the quality of heat-induced beef myofibrillar protein (BMP) gels, BMP gel systems were prepared with graded FI concentrations (1%, 2%, 3%, 4%, and 5%). Texture analysis (TA), low-field nuclear magnetic resonance (LF-NMR), rheological measurements, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FT-IR) were used to systematically characterise changes in gel properties, water migration and distribution, microstructure, and protein secondary structure. The results showed that the improvement in gel quality produced by inulin was concentration-dependent. FI at addition levels of 1–2% promoted the ordered intermolecular cross-linking of beef myofibrillar proteins, thereby facilitating the formation of a homogeneous and compact three-dimensional gel network, as confirmed by SEM and CLSM observations. Notably, 2% FI was identified as the optimal addition level for the BMP gel system. Compared with the control group, this treatment produced the highest relative β-sheet content (82%) among all groups, optimised the internal water distribution of the gel by reducing the proportion of free water, enhanced the water-holding capacity of the gels (p < 0.05), and preserved the elasticity-dominated solid-state characteristics of the BMP gel system (tan δ < 1), indicating that FI improved gel strength without changing its fundamental properties. These findings provide an important theoretical basis and practical technical parameters for the development of functional beef products with both desirable texture and high dietary fibre content.

To investigate the effects of different inulin addition levels on the multi-dimensional properties of black sesame balls, this study set 0%, 2%, 4%, 6%, 8%, and 10% inulin addition levels as variable factors. A range of analytical instruments, including a colorimeter, texture analyzer, X-ray diffractometer (XRD), low-field nuclear magnetic resonance analyzer (LF-NMR), microscope, and Fourier transform infrared spectrometer (FT-IR), were employed to systematically analyze the influences of inulin addition on texture properties, protein secondary structure, water distribution, water activity, centrifugal oil extraction rate, color, microstructure, relative crystallinity, basic nutritional components and sensory evaluation of black sesame balls. The results demonstrated that the incorporation of inulin significantly increased the hardness (from 504.48 g to 952.95 g) and chewiness of black sesame balls, thereby optimizing their texture properties. Meanwhile, inulin addition altered the proportion of protein secondary structures, reduced the centrifugal oil extraction rate (from 6.3% to 4.9%) and water activity, regulated water distribution and crystal structure, and significantly decreased the fat content (from 35.06% to 29.37%). Comprehensive analysis revealed that the addition of inulin at 6%-8% contributed to superior edible quality and nutritional properties of black sesame balls. This study provides a theoretical basis and technical support for the development of functional black sesame ball products.

This research aimed to investigate the effect of Jerusalem artichoke whole powder (JAWP) on the rheology, moisture, and structural properties of simulated dough and on the quality of the resulting noodles. Findings indicated that replacing starch with JAWP reduced the viscoelastic properties of dough while increasing the cooking loss of noodles, and both effects were dose-dependent on the substitution level. Compared to other groups, the 20% substitution of JAWP significantly improved the tightly bound water and thermal properties of the simulated dough. Structural analysis revealed that JAWP induced aggregation within gluten, which was associated with enhanced disulfide bond formation and an increased proportion of β-sheet structures. Although SEM revealed that JAWP addition disrupted the gluten network, the formation of hydrogen bonds among gluten, starch, and JAWP at moderate substitution levels may introduce new interactions that alleviate the detrimental effect of dietary fiber. Noodle with 20% JAWP had the most desirable textural characteristics, represented by superior scores for color, overall acceptability, and apparent state in comparison with 25% and 30% noodles. Furthermore, the presence of JAWP can delay starch aging. In summary, the findings suggested that appropriate amount of substitution of JAWP can increase the dietary fiber nutrition of flour products and improve the sensory evaluation of the noodles, which opened up a fresh way for the practical application of JAWP in functional foods.