Assessment of rheological, qualitative and antioxidant characteristics of enriched peanut butter with date paste through shelf-life stability.

Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut butter. This study examined the effect of rheological, antioxidant and qualitative characteristics of optimum peanut butter (including date paste and lecitin) during shelf-life. The results showed that the presence of date paste along with lecithin in optimum peanut butter improved the overall characteristics of peanut butter, including the physicochemical, microbial, mechanical, and sensory properties, compared to the control. Moreover, shelf-life had the most effect on reducing the emulsion stability, cohesiveness, antioxidant properties, and overall acceptance. In addition, the flow behavior of the emulsions was examined through the Herschel-Bulkley model using the parameters of determination coefficient, R2, flow behavior index, n, and consistency coefficient, K (Pa.sn). The presence of date paste in enriched peanut butter results in the creation of a colloidal structure among the peanut particles. This structure traps the oil, preventing it from leaving the peanut paste texture during shelf-life.

Effect of ultrasonic pretreatment on physicochemical, thermal, and rheological properties of chemically modified corn starch.

This study investigated the effects of ultrasonic and three chemical individual and dual modification treatments on corn starch's physicochemical, thermal, and rheological properties. Ultrasonication and the three chemical treatments disrupted the starch granules with a decrease in particle size and a significant increase in the ζ-potential. The hydrophilicity of ultrasonic-oxidized dual-modified starch (U-O-CS) was the highest, at 0.854 g/g. The lipophilicity of ultrasonic-esterified dual-modified starch (U-E-CS) was the highest, at 1.485 g/g. The gelatinization temperature of ultrasonic, oxidation, and cross-linking modified starches increased significantly, with cross-linking starches being the largest. Oxidative treatment significantly decreased the starch's G' and G" and weakened the textural properties. The rheological properties of U-O-CS were further weakened. The G' of the starch decreased after the esterification treatment, while the G" increased, and the textural properties were cut. The maximum rheological and textural properties were obtained for crosslinked modification, with a hardness value of 284.70 g.

The evolution of granular surface structure and functional properties in rice starch during grain filling.

The developmental changes in the granular surface structure and functional properties of starch during the entire grain filling period of rice (around 40 days) were investigated. The specific surface area of rice starch significantly decreased firstly then stabilized during growth due to increasing granular size. The pore volume decreased from 5.40 cm3/g at 6th day after anthesis (DAA-6) to 3.02 cm3/g (DAA-46). More starch granule-associated proteins (SGAPs) accumulated on the surface and in channels. Swelling power decreased by 46 %, whereas the flow behavior index (n) decreased by 32 % in upward curve during starch development from DAA-6 to DAA-30. Tan δ first dropped then remained steady at DAA 22-34 and lightly rebounded at the final stage, indicating that starch in the middle stage tended to have greater viscoelastic gel behavior at all sweeps. Mature starch showed lower in vitro hydrolysis rate and exhibited stronger enzymatic resistance. The results showed that granular surface features of rice starch may be an essential factor in determining rheological behavior and resistance to hydrolysis.

Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response.

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10-4 J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance.

Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise.

Egg-free mayonnaise is receiving greater attention due to its potential health benefits. This study used whey protein isolate (WPI) as an emulsifier to develop high internal phase emulsions (HIPEs) based on beeswax (BW) oleogels through a simple one-step method. The effects of WPI, NaCl and sucrose on the physicochemical properties of HIPEs were investigated. A novel simulated mayonnaise was then prepared and characterized. Microstructural observation revealed that WPI enveloped oil droplets at the interface, forming a typical O/W emulsion. Increase in WPI content led to significantly enhanced stability of HIPEs, and HIPEs with 5% WPI had the smallest particle size (11.9 ± 0.18 µm). With the increase in NaCl concentration, particle size was increased and ζ-potential was decreased. Higher sucrose content led to reduced particle size and ζ-potential, and slightly improved stability. Rheological tests indicated solid-like properties and shear-thinning behaviors in all HIPEs. The addition of WPI and sucrose improved the structures and viscosity of HIPEs. Simulated mayonnaises (WE-0.3%, WE-1% and YE) were then prepared based on the above HIPEs. Compared to commercial mayonnaises, the mayonnaises based on HIPEs exhibited higher viscoelastic modulus and similar tribological characteristics, indicating the potential application feasibility of oleogel-based HIPEs in mayonnaise. These findings provided insights into the development of novel and healthier mayonnaise alternatives.

Effects of Carbon Fiber Content on the Crystallization and Rheological Properties of Carbon Fiber-Reinforced Polyamide 6.

Carbon fiber (CF)-reinforced polyamide 6 (PA6) composites have an excellent performance, attributed to properties such as light quality, high strength, and vibration reduction, and they are widely used in fields such as aerospace and transportation. Four kinds of carbon fiber-reinforced polyamide 6 (CF/PA6) composite pellets with carbon fiber contents of 20, 30, 40, and 50 wt.% were prepared using twin screw extrusion. The results were characterized using a simultaneous thermal analyzer, capillary rheometer, electronic universal material testing machine, and scanning electron microscope (SEM); their crystallization, rheological behavior, mechanical properties, surface structure, etc., were studied. DSC results indicate that an increase in carbon fiber content enhances the thermal stability of CF/PA6 and narrows the crystallization window but has a minor effect on the molecular chain diffusion time. The crystallinity reaches its maximum at a carbon fiber content of 40 wt.%, reaching 55.16%. The steady-state rheological behavior reveals that CF/PA6 behaves as a pseudoplastic fluid, exhibiting shear-thinning behavior. When the carbon fiber content is 40 wt.%, the power law exponent (n) reaches its maximum, and the consistency coefficient (K) decreases by 300 Pa⋅sn compared to the 30 wt.% content. With increasing temperature, n increases while K decreases. SEM observations reveal that samples with carbon fiber contents of 20 wt.% and 40 wt.% exhibit better fiber dispersion and orientation. However, the interfacial bonding strength is superior in the 40 wt.% sample. When the carbon fiber content reaches 50 wt.%, significant injection molding defects occur at the clamping end, leading to extensive matrix tearing during tension testing.

Analysis of Rheological Properties and Regeneration Mechanism of Recycled Styrene-Butadiene-Styrene Block Copolymer (SBS) Modified Asphalt Binder Using Different Rejuvenators.

The regeneration performance of an aged styrene-butadiene-styrene block copolymer (SBS) will be significantly influenced by different rejuvenators. The objective of this study was to comparatively investigate the regeneration effect of different SBS-modified asphalt regenerators on aged SBS-modified asphalt. Four types of different regenerant formulations were selected. The optimal rejuvenator content was determined firstly using conventional performance tests. The rheological properties of the aged SBS-modified asphalt binder were evaluated by multiple stress creep recovery (MSCR) experiments. Subsequently, the regeneration mechanism of the SBS-modified asphalt binder was investigated using thin-layer chromatography-flame ionization detection (TLC-FID) and Fourier transform infrared spectroscopy (FTIR). The results showed that the rejuvenator had a certain recovery effect on the penetration, softening point, and ductility of the SBS-modified asphalt binder after aging. The SBS-modified rejuvenating agent was the most favorable among the four types of rejuvenators, where a rejuvenator dosage of 12% showed the optimal rejuvenation effect. The addition of regenerators could appropriately improve the elastic deformation capacity of the aged asphalt binder. The epoxy soybean oil in the regenerant reacted with the aging SBS-modified asphalt binder, supplementing the lost oil in the aged SBS-modified asphalt binder, dispersing the excessive accumulation of asphaltene, and making the residual SBS swell again. The viscoelastic properties of the aging asphalt binder were improved by adjusting the content of components and functional groups to achieve the purpose of regeneration.

Evaluation of Rheological Properties of Asphalt Binder Modified with Biochar from Oat Hulls.

In this study, the effect of biochar from oat hulls (BO) on the rheological properties of a PG 64-22 asphalt binder was evaluated using a full factorial design, which included the following factors: pyrolysis temperature (PT) (300 °C and 500 °C), BO particle size (<20 µm and <75 µm), and the amount of BO (2.5%, 5%, and 7.5%). First, the morphological and physicochemical properties of BO were analyzed by comparing it with graphite powder (CFG) and commercial activated carbon (CAC). The physicochemical properties of the modified asphalt binder were then evaluated using confocal laser microscopy, scanning electron microscopy (SEM-EDX), and Fourier-transform infrared spectroscopy (FTIR). Its storage stability was also evaluated. Subsequently, the rutting parameter G*/sin(δ) and the Fraass breaking point were analyzed to select asphalt binders that extended their viscoelastic range. The asphalt binders selected were those with 2.5%, 5%, and 7.5% BO, produced at a PT of 300 °C with a particle size <20 µm (BO300S). Next, the rheological properties of the selected samples were evaluated by testing for rotational viscosity, rutting parameter G*/sin(δ), multiple stress creep recovery (MSCR), fatigue parameter G*·sin(δ), and creep stiffness by bending beam rheometry (BBR). The rheological aging index according to rutting parameter G*/sin(δ) (RAI) was also evaluated. These tests were conducted in different states of the asphalt binder: original, short-term aged, and long-term aged. According to the results, the application of BO300S significantly increased the resistance of the asphalt binder to rutting and rotational viscosity, proportional to the amount added to the asphalt binder. Moreover, low modifier percentages improved fatigue resistance, outperforming CFG and CAC. In addition, it performs well at low service temperatures, registering better resistance than the control asphalt binders.

Rheological and Aging Properties of Nano-Clay/SBS Composite-Modified Asphalt.

Nano-organic montmorillonite (OMMT) not only inhibits the harmful asphalt fume generation during the production and construction processes of asphalt mixtures but also effectively improves the performance of asphalt pavements. In order to prepare asphalt materials with smoke suppression effects and good road performance, this study selects nano-OMMT and SBS-modified asphalt for composite modification of asphalt mixtures and systematically investigates its road performance. Through the temperature sweep test, the frequency sweep test, the multiple stress creep recovery (MSCR) test, the bending beam rheometer (BBR) test, and the atomic force microscope (AFM) test, the high-temperature rheological properties, low-temperature rheological properties, high-temperature properties and aging resistance of the modified asphalt are studied. The research findings indicate that OMMT can effectively reduce the sensitivity of modified asphalt to load stress and improve its high-temperature rheological properties. SBS-modified asphalt shows increased creep stiffness and a decreased creep rate after OMMT modification, resulting in reduced flexibility and decreased low-temperature crack resistance. After short-term and long-term aging, the complex modulus aging index of OMMT/SBS composite-modified asphalt is lower than that of SBS-modified asphalt, and the phase angle aging index is higher than that of SBS-modified asphalt, demonstrating that OMMT enhances the aging resistance of SBS-modified asphalt. OMMT inhibits oxidation reactions in the asphalt matrix, reducing the formation of C=O and S=O bonds, thereby slowing down the aging process of modified asphalt and improving its aging resistance.

Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk.

The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference. In this study, fermented milk was prepared using Streptococcus thermophilus, and dynamic changes in its quality, including rheological properties and flavor characteristics, were evaluated throughout the fermentation process. The results showed that benzaldehyde, 2-undecanone, octanoic acid, n-hexanol and 2-nonanol were the key flavor components during the fermentation process. The quality of the fermented milk tends to be stabilized after 24-h, showing the minimal off-flavor and optimal fermented aroma at 48-h. Three prebiotics (inulin, Galactooligosaccharides and inulin mixed with Galactooligosaccharides) were added to Streptococcus thermophilus fermented milk separately, and the results showed that inulin was the most effective group in improving the organoleptic quality of the fermented milk. These findings contribute to our understanding of the release and retention of flavor compounds during fermentation and can be used as a scientific reference for the application of probiotics and flavor-producing lactic acid bacteria in fermented milk processing.

Radiofrequency affects the decrystallization efficiency and physicochemical properties of rape honey via crystal structure modification and inactivating enzyme.

Crystallization degrades the physicochemical properties of honey and reduces consumer acceptance. To address this issue, radiofrequency was developed to investigate the decrystallization efficiency and quality impact mechanism of rape honey. The results showed that radiofrequency significantly decreased the number and size of crystals, leading to shortening the decrystallization time to less than 10 min. The response surface optimization methodology further indicated that the highest decrystallization rate (98.72 ± 0.34 %) and lower 5-Hydroxymethylfurfural (2.45 ± 0.12 mg/kg) contents were obtained. Furthermore, radiofrequency changed the honey from a pseudoplastic into a Newtonian fluid efficiently due to the volumetric heating feature. It is worth noting that the inactivation of glucose oxidase reduced the antibacterial capacity, while the increase in total phenolic and flavonoid contents improved the antioxidant capacity of rape honey. In summary, current findings indicated that radiofrequency is a potential alternative decrystallization technology for water baths.

Incorporation of amylose improves rheological and textural properties of Moringa oleifera seed salt-soluble protein.

The interactions between corn amylose (CA) and Moringa oleifera seed salt-soluble protein (MOSP) were explored to improve the gel properties of MOSP. With increasing CA content, the MOSP-CA gel network structure was improved but the size of the gel porosity decreased firstly and then increased; the water holding retention (WHR) of MOSP-CA was decreased from approximately 94 % to 85.43 ± 2.54 %. The MOSP-CA-2.5 gel exhibited the best water holding stability (WHS), with a value of 37.1 ± 0.33 %. The MOSP-CA gel hardness increased with CA concentration, and MOSP-CA-2.5 showed relatively optimal cohesiveness, elasticity, adhesiveness, and chewiness. Meanwhile, MOSP-CA-2.5 exhibited gel strength. Incorporation of CA significantly increased the exposure of hydrophobic residues and the concentration-dependent increase in disulfide bonds in MOSP-CA gel. Thus, hydrophobic interactions, hydrogen bonds, and disulfide bonds collectively stabilized the structure of MOSP-CA gel. The findings would broaden the application of MOSP and improve the utilization value of MOSP in various industries.

New insight into synergistic interaction between the backbone or side chain of xanthan gum and the backbone of Gleditsia sinensis polysaccharide.

In this study, the synergistic effect and weak gel mechanism of XG and Gleditsia sinensis polysaccharide (GSP) in different ratios were studied through the rheological properties, microstructure and molecular simulation based on density functional theory (DFT). The results of rheological properties showed that the mixtures formed a weak gel at the concentration of 0.5 % (w/v), with the synergistic impact peaking at a XG/GSP ratio of 3:7. Weak gels produced by XG and GSP had the intersection of G' and G" within the temperature sweep range, and the largest change in the G' slope at a XG/GSP ratio of 3:7. By calculating the interaction energy, it was found that the backbone of XG was more likely to interact with the backbone of GSP. Furthermore, the XG mainchain intersected with the backbone of GSP in a cross shape ("X" shape). As a result, this paper proposed a possible mechanism for the formation of the XG/GSP weak gel, with XG as the main chain and GSP as the grid point, and the main interaction type being hydrogen bonding, with the van der Waals force also involved. The results provide new insight for designing and producing physical gels with specific interactions in food industry.

Fed-batch fermentation strategy for efficient welan gum production by Sphingomonas sp. FM01.

BACKGROUND: As a novel type of extracellular polysaccharide produced by Sphingomonas sp., welan gum has been widely applied in various fields because of its excellent properties. The study has improved the fermentation process. RESULTS: The initial sucrose concentration, temperature and stirring speed were set to 20 g L-1, 33 °C and 400 rpm, respectively, and 13.3 g L-1 sucrose was added at 24, 40 and 56 h. The temperature and stirring speed were then set at 28 °C and 600 rpm from 24 to 48 h and 28 °C and 600 rpm from 48 to 72 h, respectively. As a result, welan gum production, dry cell weight, sucrose conversion rate and viscosity were correspondingly increased to 38.60 g L-1, 5.47 g L-1, 0.64 g g-1 and 3779 mPa·s, respectively. In addition, the mechanism by which fermentation strategy promotes welan gum synthesis was investigated by transcriptome analysis. CONCLUSION: Improving respiration and ATP supply, reducing unnecessary protein synthesis, and alleviating competition between cell growth and welan gum synthesis contribute to promoting the fermentation performance of Sphingomonas sp., thus providing a practical strategy for efficient welan gum production. © 2024 Society of Chemical Industry.

The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes.

In this study, a developed wheat flour blend (F), consisting of a high content of non-starch polysaccharides, was fortified with cellulase (C) and a cellulase-xylanase complex (CX) and then processed via conventional and hybrid treatment methods. Dry heating (T), hydrothermal treatment (H) and extrusion processing (E) were applied without or with enzyme addition as hybrid treatments. Proximate composition and polysaccharide profiles selected techno-functional and structural properties of modified wheat flours, were analyzed. Conventional and hybrid treatments induced changes in polysaccharide fraction compositions (especially the arabinoxylans) and the rheology of modified flour. Dry heating caused an inconsiderable effect on flour composition but reduced its baking value, mainly by reducing the elasticity of the dough and worsening the strain hardening index, from 49.27% (F) to 44.83% (TF) and from 1.66 (F) to 1.48 (TF), respectively. The enzymes added improved the rheological properties and baking strength, enhancing the quality of gluten proteins. Hydrothermal enzyme-assisted treatment increased flour viscosity by 14-26% and improved the dough stability by 12-21%; however, the use of steam negatively affected the protein structure, weakening dough stretchiness and elasticity. Extrusion, especially enzyme-assisted, significantly increased the hydration properties by 55-67% but lowered dough stability, fat content and initial gelatinization temperature due to the changes in the starch, mostly induced by the hybrid enzymatic-extrusion treatment. The structure of extruded flours was different from that obtained for other treatments where the peak intensity at 20° was the highest, suggesting the presence of amorphous phases of amylose and lipids. The results can be helpful in the selection of processing conditions so as to obtain flour products with specific techno-functional properties.

The Effect of Dense and Hollow Aggregates on the Properties of Lightweight Self-Compacting Concrete.

The development of self-compacting lightweight concretes is associated with solving two conflicting tasks: achieving a structure with both high flowability and homogeneity. This study aimed to identify the technological and rheological characteristics of the flow of concrete mixtures D1400…D1600 based on hollow microspheres in comparison with heavy fine-grained D2200 concrete and to establish their structural and physico-mechanical characteristics. The study of the concrete mixtures was carried out using the slump flow test and the rotational viscometry method. The physical and mechanical properties were studied using standard methods for determining average density and flexural and compressive strength. According to the results of the research conducted, differences in the flow behaviors of concrete mixtures on dense and hollow aggregates were found. Lightweight concretes on hollow microspheres exhibited better mobility than heavy concretes. It was shown that the self-compacting coefficients of the lightweight D1400...D1600 concrete mixtures were comparable with that of the heavy D2200 concrete. The rheological curves described by the Ostwald-de Waele equation showed a dilatant flow behavior of the D1400 concrete mixtures, regardless of the ratio of quartz powder to fractionated sand. For D1500 and D1600, the dilatant flow behavior changed to pseudoplastic, with a ratio of quartz powder to fractional sand of 25/75. The studied compositions of lightweight concrete can be described as homogeneous at any ratio of quartz powder to fractional sand. It was shown that concrete mixtures with a pronounced dilatant flow character had higher resistance to segregation. The value of the ratio of quartz powder to fractional sand had a statistically insignificant effect on the average density of the studied concretes. However, the flexural and compressive strengths varied significantly more in heavy concretes (up to 38%) than in lightweight concretes (up to 18%) when this factor was varied. The specific strength of lightweight and heavy concrete compositions with a ratio of quartz powder to fractional sand of 0/100 had close values in the range of 20.4...22.9 MPa, and increasing the share of quartz powder increased the difference between compositions of different densities.

Research on Vault Settlement during Three-Step Tunnel Construction Process Based on Sandstone Rheological Experiment.

Tunnel stability is influenced by the rheological properties of the surrounding rock. This study, based on the Ganshen high-speed railway tunnel project, examines the rheological characteristics of siltstone and sandstone through laboratory tests and theoretical analysis. Rheological curves and parameters are derived, revealing the time-dependent deformation mechanisms of the surrounding rocks. A numerical simulation model is created using these parameters to analyze deformation and stress characteristics based on different rock levels and inverted arch closure distances. Results indicate that sandstone follows the Cvisc model, with the Maxwell elastic modulus increasing under higher loads while the viscous coefficient decreases. The vault displacement is mainly affected by the surrounding rock strength; lower strength leads to greater displacement, which also increases with the closure distance of the inverted arch. These findings are crucial for determining the optimal closure distance of inverted arches in sandstone conditions.

Honey as a Sugar Substitute in Gluten-Free Bread Production.

In recent years, there has been a significant focus on enhancing the overall quality of gluten-free breads by incorporating natural and healthy compounds to meet consumer expectations regarding texture, flavor, and nutritional value. Considering the high glycemic index associated with gluten-free products, the use of honey, renowned for its numerous health benefits, may serve as an optimal alternative to sucrose. This study investigates the impact of substituting sucrose, either partially (50%) or entirely (100%), with five Sardinian honeys (commercial multifloral honey, cardoon, eucalyptus, and strawberry tree unifloral honeys, and eucalyptus honeydew honey), on the rheological properties of the doughs and the physico-chemical and technological properties of the resulting gluten-free breads. The results demonstrated that an optimal balance was achieved between the leavening and viscoelastic properties of the doughs and the physical and textural attributes of the resulting breads in gluten-free samples prepared with a partial substitution of cardoon and multifloral honeys. Conversely, the least favorable outcomes were observed in samples prepared with strawberry tree honey and eucalyptus honeydew honey at both substitution levels. Therefore, the different behavior observed among all honey-enriched gluten-free breads was likely attributable to the distinct botanical origins of honey rather than to the substitution percentages employed.

Aqueous ozone effects on wheat gluten: Yield, structure, and rheology.

This study investigates the impact of aqueous ozone (AO) on the yield, molecular structure, and rheological properties of wheat gluten separated using the batter procedure. Employing strong gluten flour (SGF) and weak gluten flour (WGF), we demonstrate that AO pretreatment significantly enhances the yield and purity of separated starch and gluten. Surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy (FTIR), Raman, and size exclusion-high-performance liquid chromatography (SE-HPLC) analyses were used to evaluate the effects of AO on the molecular structure of gluten. Our analysis reveals that low concentrations of AO induce specific modifications in gluten proteins. AO treatment increases cross-linking in glutenin macropolymer (GMP), reduces surface hydrophobicity, and stabilizes secondary and tertiary structures. These changes include an increase in ß-sheet content by approximately 9% and a corresponding decrease in ß-turn structures, leading to enhanced viscoelastic properties of the gluten. The research highlights AO's potential as a sustainable and efficient agent in wheat flour processing, offering advancements in both product quality and eco-friendly processing techniques. Future research should optimize AO treatment parameters and explore its effects on different cereal types further to enhance its applicability and benefits in food processing. PRACTICAL APPLICATION: Our work substantially advances the existing knowledge on wheat flour processing by demonstrating the multifaceted benefits of AO pretreatment. We unveil significant improvements in the yield and purity of starch and gluten when compared to conventional separation methods. Moreover, our in-depth analysis of molecular changes induced by AO, including increased cross-linking, alterations in surface hydrophobicity, and modifications in glutenin macropolymer content, provides new insights into how AO affects the viscoelastic properties of gluten. This contribution is pivotal for the development of more efficient, sustainable, and eco-friendly wheat flour processing technologies.

Does cannula's size alter rheological properties of hyaluronic acid filler?

This study evaluated the rheological properties of various hyaluronic acid (HA) gels after passing through different-sized cannulas (22-G and 25-G). Five commercial brands of highly crosslinked HA fillers were analyzed: (A) Rennova Ultra Deep®, (B) Restylane Lyft®, (C) Ultra Lift - Hialurox®, (D) Belotero Volume®, and (E) E.P.T.Q. 500®. Rheological characterization was conducted using an automated controlled stress rheometer. The rheological properties of the fillers were assessed both before and after passing through the cannulas. Each filler brand and cannula size was tested three times by a researcher who was blinded to the commercial brands. For data analysis, frequencies of 0.1, 0.5, and 2 Hz were employed. The rheological properties (storage modulus [G'] and loss modulus [G"]) of the high-crosslink HA fillers did not change after being passed through cannulas of different sizes (22-G and 25-G) (p > 0.109) compared to baseline measurements (no cannula). Furthermore, all fillers displayed desirable solid-like, volumizing behavior at low frequencies and strain amplitudes (<10 %). Under physiologically relevant conditions for skin and facial applications, the cannula size did not alter the rheological properties of high crosslink HA fillers.