{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T13:08:34Z","timestamp":1790168914576,"version":"4.1.0"},"reference-count":37,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2025,10,24]],"date-time":"2025-10-24T00:00:00Z","timestamp":1761264000000},"content-version":"vor","delay-in-days":23,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"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":[[2025,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study aimed to enhance the flavor and quality of Danling Dongba, a traditional fermented rice product, by preparing ultrafine indica rice flours using fluidized bed airflow crushing. Flours with particle sizes of 20.16, 17.16, and 12.22\u2009\u03bcm were fermented with\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                    <\/jats:styled-content>\n                    550 (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. plantarum<\/jats:italic>\n                    <\/jats:styled-content>\n                    550),\n                    <jats:italic>\n                      <jats:styled-content style=\"fixed-case\">Lactobacillus fermentum<\/jats:styled-content>\n                      GF1800\n                    <\/jats:italic>\n                    (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. fermentum<\/jats:italic>\n                    <\/jats:styled-content>\n                    GF1800), and\n                    <jats:italic>\n                      <jats:styled-content style=\"fixed-case\">Lactobacillus paracasei<\/jats:styled-content>\n                      S6 (\n                      <jats:styled-content style=\"fixed-case\">L. paracasei<\/jats:styled-content>\n                    <\/jats:italic>\n                    S6) under optimized conditions. The 12.22\u2009\u03bcm flour showed the best performance, with a water absorption index of 2.32\u2009g\/g, solubility of 2.05%, swelling power of 9.26\u2009g\/g, and peak viscosity of 7632.53\u2009cP. Solid\u2010phase microextraction coupled with GC\u2009\u00d7\u2009GC\u2013MS revealed that\n                    <jats:italic>Lactobacillus<\/jats:italic>\n                    fermentation increased volatile flavor compounds from 42 (unfermented) to 72. Notably,\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. plantarum<\/jats:italic>\n                    <\/jats:styled-content>\n                    550 enhanced fruity esters such as ethyl caprylate (1.18%), while\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. paracasei<\/jats:italic>\n                    <\/jats:styled-content>\n                    S6 enriched milk\u2010like ketones such as 3\u2010hydroxy\u20102\u2010butanone (1.54%). These findings demonstrate that optimizing flour fineness and\n                    <jats:italic>Lactobacillus<\/jats:italic>\n                    strains can significantly improve the flavor complexity of Danling Dongba, offering a scientific basis for its standardized production and industrial development.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71113","type":"journal-article","created":{"date-parts":[[2025,10,24]],"date-time":"2025-10-24T10:53:35Z","timestamp":1761303215000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effects of Different Particle Sizes of Ultrafine Indica Rice Flour and\n                    <scp>\n                      <i>Lactobacillus casei<\/i>\n                    <\/scp>\n                    on the Fermentation and Flavor Characteristics of Danling Dongba"],"prefix":"10.1002","volume":"13","author":[{"given":"Hong","family":"Jiang","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering Xihua University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chong","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Xihua University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hailun","family":"Wan","sequence":"additional","affiliation":[{"name":"Sichuan Kelu Pnarmaceutical Co. 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Ltd  Meishan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohong","family":"Wen","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Xihua University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanqing","family":"Feng","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Xihua University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Can","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Xihua University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-9944-665X","authenticated-orcid":false,"given":"Yong","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Xihua University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,10,24]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2019.106963"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111534"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jconrel.2019.02.030"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.130050"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2021.680738"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2019\u201016955"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.4103\/jrms.JRMS_666_18"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2024.109935"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104612"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2023.104900"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.polymertesting.2020.106943"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2020.1761830"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cej.2024.157679"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1109\/TNNLS.2024.3386890"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111082"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010021\u201001006\u20107"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109672"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010019\u201000693\u20107"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13152414"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2019.01.004"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2024.106977"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2025.117815"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.114697"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13050730"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2018.09.067"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113848"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127156"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bidere.2025.100002"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.125061"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mechmat.2021.103876"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130920"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation11060323"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.05.033"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2024.103975"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109800"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2022.110012"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.powtec.2024.119445"}],"container-title":["Food Science &amp; 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