{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T16:00:50Z","timestamp":1785254450909,"version":"3.55.0"},"reference-count":30,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,7,13]],"date-time":"2025-07-13T00:00:00Z","timestamp":1752364800000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>To prepare superfine longan powder (SLP) rich in polysaccharides without adding extra ingredients, the production condition was optimized via ethanol pretreatment and response surface methodology, and the characteristics of SLP were investigated in contrast with those of the coarse longan powder. The optimal condition was determined to be: the solid\u2013liquid ratio of 1:2, soaking time of 48\u2009h, and ethanol concentration of 75.80%. The results indicated that superfine grinding could reduce particle size and raise the specific surface area of the powders and generate better solubility and dispersibility, but worse flowability and water\u2010holding capacity. Scanning electron microscopy analysis showed that large, uneven particles with visible edges changed to irregular and uniform granules after superfine grinding, and there were no new compositions and chemical groups. The results suggested that ethanol pretreatment combined with superfine grinding is an effective method to solve the technical bottleneck of longan powder produce.<\/jats:p>","DOI":"10.1002\/fsn3.70570","type":"journal-article","created":{"date-parts":[[2025,7,14]],"date-time":"2025-07-14T04:31:42Z","timestamp":1752467502000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Preparation and Characterization of Superfine Longan Powder Rich in Polysaccharides: Optimization of Processing Conditions and Functional Properties"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0182-3941","authenticated-orcid":false,"given":"Jiameng","family":"Liu","sequence":"first","affiliation":[{"name":"Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Chinese Academy of Tropical Agricultural Sciences Agricultural Products Processing Research Institute  Zhanjiang Guangdong China"},{"name":"Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables  Zhanjiang Guangdong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chong","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products Guangdong Ocean University  Zhanjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zihan","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Chinese Academy of Tropical Agricultural Sciences Agricultural Products Processing Research Institute  Zhanjiang Guangdong China"},{"name":"College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, 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