{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T07:54:19Z","timestamp":1791186859168,"version":"4.1.0"},"reference-count":49,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T00:00:00Z","timestamp":1791158400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T00:00:00Z","timestamp":1791158400000},"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":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Germinated grains have been widely incorporated into baked goods as functional ingredients, whereas their regulatory effects on the texture of gel\u2010based foods remain unexplored. This study systematically investigated the effects of germination time (GT, 0\u201348\u2009h) and the addition level of germinated brown foxtail millet flour (GBMF, 0\u20138%, w\/w) on the multiscale structural and functional properties of potato starch (PS) gels.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The results revealed that prolonging GT or increasing GBMF progressively transformed the gel microstructure from dense and continuous to loose and porous. Meanwhile, peak viscosity decreased by 29.85% and 29.23%, respectively. Storage modulus (\n                      <jats:italic>G<\/jats:italic>\n                      \u2032), loss modulus (\n                      <jats:italic>G<\/jats:italic>\n                      \u2033), hardness and elasticity exhibited a significant decrease, whereas free water content increased by 0.91% and 1.42%, respectively. Notably, excessive treatment (GT\u2009&gt;\u200936\u2009h, GBMF\u2009&gt;\u20092%) led to over\u2010deterioration of the gel network.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>These findings indicate that GBMF modulates the gel properties of potato starch by disrupting the hydrogen\u2010bond network and impeded the formation of double\u2010helix structure within PS matrix, weakening the gel strength. This study provides a theoretical basis for designing starch\u2010based gel foods with tunable textural attributes and enhanced structural stability. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71139","type":"journal-article","created":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T07:21:30Z","timestamp":1791184890000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Revealing the modulating role of germinated brown foxtail millet flour in potato starch gels: a cross\u2010over application from dough ingredient to gel matrix"],"prefix":"10.1002","author":[{"given":"Xinru","family":"Cai","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Hebei Agricultural University  Baoding China"},{"name":"Institute of Biotechnology and Food Science Hebei Academy of Agriculture and Forestry Sciences  Shijiazhuang 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