{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T10:31:25Z","timestamp":1784543485913,"version":"3.55.0"},"reference-count":34,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2023,1,8]],"date-time":"2023-01-08T00:00:00Z","timestamp":1673136000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,3,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>In recent years, an increasing interest in healthy functional foods has been documented among health\u2010conscious consumers. Steam explosion (SE)\u2010treated black\u2010grained wheat (BGW) bran was explored for the development of chiffon cakes with high nutritional and functional value.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>The content of crude fat and total starch decreased with increasing SE pressure, whereas water\u2010holding capacity and antioxidant activity increased, suggesting SE at 0.6\u20131.0\u00a0MPa could be an effective technique for enhancing the nutritional and functional properties of wheat bran. The protein, iron, zinc, manganese, selenium, and soluble dietary fiber contents, the water\u2010holding, oil\u2010binding, swelling, cholesterol binding, and cation\u2010exchange capacities, and antioxidant activity of SE BGW bran were better than those of SE white\u2010grained wheat bran. The addition of SE bran (0.8\u00a0MPa) to flour significantly decreased the peak viscosity, final viscosity, and setback and increased the pasting temperature. The effect of SE bran on the pasting properties of low\u2010gluten and medium\u2010gluten flour was stronger than that of high\u2010gluten flour. SE BGW bran altered the physicochemical properties of chiffon cakes. When 6% SE BGW bran (0.8\u00a0MPa) was added, chiffon cakes exhibited good specific volume, hardness, chewiness, and other sensory qualities.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>These results indicate that SE at 0.6\u20131.0\u00a0MPa is an effective technique for enhancing the nutritional and functional properties of wheat bran. SE BGW bran can be alternatives to food materials for developing health functional cereal\u2010based products. \u00a9 2022 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12401","type":"journal-article","created":{"date-parts":[[2022,12,21]],"date-time":"2022-12-21T07:49:58Z","timestamp":1671608998000},"page":"2175-2185","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Effects of steam explosion on the nutritional and functional properties of black\u2010grained wheat bran and its application"],"prefix":"10.1002","volume":"103","author":[{"given":"Yuxiu","family":"Liu","sequence":"first","affiliation":[{"name":"College of Agronomy, Northwest A&amp;F University  Yangling Shaanxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuhua","family":"Huang","sequence":"additional","affiliation":[{"name":"Hybrid Rapeseed Research Center of Shaanxi Province  Yangling Shaanxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tianqi","family":"Meng","sequence":"additional","affiliation":[{"name":"College of Agronomy, Northwest A&amp;F University  Yangling Shaanxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yizhao","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Agronomy, Northwest A&amp;F University  Yangling Shaanxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8189-0380","authenticated-orcid":false,"given":"Zhengmao","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Agronomy, Northwest A&amp;F University  Yangling Shaanxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,1,8]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9111523"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106872"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13598"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.11303"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26133918"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.06.027"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2017.06.011"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.126552"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-016-2274-0"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14630"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.4314\/tjpr.v14i10.17"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.7532"},{"key":"e_1_2_7_14_1","first-page":"8","article-title":"Effects of steam explosion treatment on the composition and microstructure of wheat bran","volume":"42","author":"Gao S","year":"2021","journal-title":"Food Res Develop"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.10490"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.powtec.2020.05.067"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2021.748523"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10020437"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2020.1793727"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf051634y"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110026"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111816"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2019.100029"},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhazmat.2010.10.120"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.24.591"},{"key":"e_1_2_7_26_1","unstructured":"International Standard Organization Determination of individual catechins and total polyphenols in tea ISO TC 34\/SC 8 N 444(1994)."},{"key":"e_1_2_7_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2015.02.020"},{"key":"e_1_2_7_28_1","doi-asserted-by":"publisher","DOI":"10.1080\/15567036.2012.744118"},{"key":"e_1_2_7_29_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf301599a"},{"key":"e_1_2_7_30_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-015-1517-9"},{"key":"e_1_2_7_31_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.27.35"},{"key":"e_1_2_7_32_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00894-018-3653-4"},{"key":"e_1_2_7_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.03.112"},{"key":"e_1_2_7_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112971"},{"key":"e_1_2_7_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131417"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.12401","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.12401","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.12401","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T12:27:22Z","timestamp":1760876842000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.12401"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,1,8]]},"references-count":34,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2023,3,15]]}},"alternative-id":["10.1002\/jsfa.12401"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.12401","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,1,8]]},"assertion":[{"value":"2022-07-14","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2022-12-21","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-01-08","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}