{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T05:19:03Z","timestamp":1788499143126,"version":"build-2803163510"},"reference-count":18,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n \n Freezing preserves cooked rice, but ice formation and water redistribution can cause structural and textural deterioration. The individual and combined effects of ethanol soaking and trehalose\u2010assisted cooking on freeze\u2013thaw behaviour, water state, texture, and microstructure were investigated. Rice was soaked in water or an aqueous ethanol solution containing 700\u2009mL\u2009L\n \u22121<\/jats:sup>\n ethanol, cooked in water or a trehalose solution (30\u2009g\u2009L\n \u22121<\/jats:sup>\n ), frozen at \u221220 or \u221255\u2009\u00b0C, stored at \u221218\u2009\u00b0C for 7\u2009days, and passively thawed at 27\u2009\u00b0C.\n <\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n The ethanol\u2010soaked\/trehalose\u2010cooked sample frozen at \u221255\u2009\u00b0C (ET55) exhibited the highest freezing rate (1.37\u2009\u00b0C\u2009min\n \u22121<\/jats:sup>\n ) and shortest thawing time (34.3\u2009min). Differential scanning calorimetry showed lower apparent melting enthalpy and freezable\u2010water content in the combined\u2010treatment samples; values for ET55 were 56.8\u2009J\u2009g\n \u22121<\/jats:sup>\n and 170.3\u2009g\u2009kg\n \u22121<\/jats:sup>\n , respectively. Time\u2010domain nuclear magnetic resonance showed shorter\n T<\/jats:italic>\n 2b<\/jats:sub>\n and\n T<\/jats:italic>\n 2c<\/jats:sub>\n relaxation times in ET samples than in the corresponding water\u2010soaked\/water\u2010cooked controls, indicating restricted mobility of weakly bound and free water without a reduction in relative free\u2010water signal amplitude. Scanning electron microscopy of samples frozen at \u221220\u2009\u00b0C showed that the combined treatment produced a compact freeze\u2010dried matrix with smaller pores. ET55 hardness was numerically close to that of its freshly cooked counterpart.\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n \n Coupling ethanol\u2013trehalose processing with rapid freezing at \u221255\u2009\u00b0C yielded the shortest passive thawing time. This was associated with lower freezable\u2010water content, lower apparent melting enthalpy, and restricted water mobility. This combined approach may therefore improve thawing efficiency and freeze\u2013thaw stability in frozen cooked rice. \u00a9 2026 The Author(s).\n Journal of the Science of Food and Agriculture<\/jats:italic>\n published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.\n <\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.71045","type":"journal-article","created":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T05:04:43Z","timestamp":1788498283000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Coupled ethanol\u2013trehalose processing accelerates thawing of rapid\u2010frozen cooked rice through water\u2010state modulation"],"prefix":"10.1002","author":[{"given":"Mingyo","family":"Ha","sequence":"first","affiliation":[{"name":"Division of Food and Nutrition Chonnam National University Gwangju South Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dong\u2010Hwa","family":"Cho","sequence":"additional","affiliation":[{"name":"Division of Food and Nutrition Chonnam National University Gwangju South Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Felicia","family":"Irawan","sequence":"additional","affiliation":[{"name":"Division of Food and Nutrition Chonnam National University Gwangju South Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6445-5659","authenticated-orcid":false,"given":"Hyun\u2010Jung","family":"Chung","sequence":"additional","affiliation":[{"name":"Division of Food and Nutrition Chonnam National University Gwangju South 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