{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T04:15:38Z","timestamp":1788495338393,"version":"build-2803163510"},"reference-count":47,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T00:00:00Z","timestamp":1784851200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100019033","name":"Key Research and Development Program of Liaoning Province","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100019033","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,8]]},"DOI":"10.1016\/j.fochx.2026.104248","type":"journal-article","created":{"date-parts":[[2026,7,25]],"date-time":"2026-07-25T15:38:33Z","timestamp":1784993913000},"page":"104248","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Germinated indica rice flour modified using five anionic polysaccharides: Analysis of physicochemical properties and multiscale structural characterization"],"prefix":"10.1016","volume":"38","author":[{"given":"Shutong","family":"Liu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiuqi","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongyue","family":"Quan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyi","family":"Bai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yutang","family":"He","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Youhong","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ao","family":"Tang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guangchen","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"He","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.104248_bb0005","doi-asserted-by":"crossref","first-page":"702","DOI":"10.1016\/j.foodchem.2016.07.122","article-title":"Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage","volume":"214","author":"Chen","year":"2017","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2026.104248_bb0010","doi-asserted-by":"crossref","first-page":"962","DOI":"10.1111\/1750-3841.16479","article-title":"Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures","volume":"88","author":"Chen","year":"2023","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104248_bb0015","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110654","article-title":"Incorporating \u03ba-carrageenan regulates the gel properties and structural characteristics of corn starch-soy protein isolate based ternary system","volume":"159","author":"Cheng","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104248_bb0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107565","article-title":"Addition of \u03ba-carrageenan increases the strength and chewiness of gelatin-based composite gel","volume":"128","author":"Cheng","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104248_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.108139","article-title":"Impact of storage on starch digestibility and texture of a high-amylose wheat bread","volume":"135","author":"Corrado","year":"2023","journal-title":"Food Hydrocolloids"},{"issue":"6","key":"10.1016\/j.fochx.2026.104248_bb0030","doi-asserted-by":"crossref","first-page":"1400","DOI":"10.1111\/1750-3841.14633","article-title":"Retrogradation and digestibility of rice starch gels: The joint effect of degree of gelatinization and storage","volume":"84","author":"Denchai","year":"2019","journal-title":"Journal of Food Science"},{"issue":"2","key":"10.1016\/j.fochx.2026.104248_bb0035","doi-asserted-by":"crossref","first-page":"1048","DOI":"10.1111\/ijfs.14760","article-title":"Influence of kappa-carrageenan on the gel properties of auricularia auricular-judae during freeze\u2013thaw cycles","volume":"56","author":"Dong","year":"2020","journal-title":"International Journal of Food Science and Technology"},{"issue":"8","key":"10.1016\/j.fochx.2026.104248_bb0040","doi-asserted-by":"crossref","first-page":"7649","DOI":"10.1007\/s11033-022-07581-0","article-title":"Yield-associated putative gene regulatory networks in Oryza sativa L. subsp. indica and their association with high-yielding genotypes","volume":"49","author":"Eragam","year":"2022","journal-title":"Molecular Biology Reports"},{"key":"10.1016\/j.fochx.2026.104248_bb0045","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.biosystemseng.2023.03.020","article-title":"The mechanism of bran layer removal in friction rice mills","volume":"229","author":"Fei","year":"2023","journal-title":"Biosystems Engineering"},{"key":"10.1016\/j.fochx.2026.104248_bb0050","article-title":"Factors and modification techniques enhancing starch gel structure and their applications in foods: A review","volume":"24","author":"Gong","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104248_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.106216","article-title":"Different effects of pectin and \u03ba-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch","volume":"111","author":"He","year":"2021","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104248_bb0060","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1016\/j.foodhyd.2018.05.032","article-title":"Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents","volume":"83","author":"Hong","year":"2018","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104248_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139853","article-title":"Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure","volume":"454","author":"Huang","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104248_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109870","article-title":"Planetary ball-mill as a versatile tool to controlled potato starch modification to broaden its industrial applications","volume":"140","author":"Juarez-Arellano","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104248_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111450","article-title":"Interaction mechanisms of \u03ba-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins","volume":"167","author":"Kim","year":"2025","journal-title":"Food Hydrocolloids"},{"issue":"14","key":"10.1016\/j.fochx.2026.104248_bb0080","doi-asserted-by":"crossref","first-page":"3912","DOI":"10.1021\/jf011652p","article-title":"Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy","volume":"50","author":"Kizil","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2026.104248_bb0085","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.foodhyd.2012.10.024","article-title":"Long-term storage stability of selected potato starch\u2013non-starchy hydrocolloid binary gels","volume":"31","author":"Krystyjan","year":"2013","journal-title":"Food Hydrocolloids"},{"issue":"9","key":"10.1016\/j.fochx.2026.104248_bb0090","doi-asserted-by":"crossref","first-page":"1395","DOI":"10.3390\/foods13091395","article-title":"Impact of esterification with Octenyl succinic anhydride on the structural characteristics and glucose response in mice of wheat starch","volume":"13","author":"Lee","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104248_bb0095","article-title":"Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch","volume":"24","author":"Li","year":"2024","journal-title":"Food Chemistry: X"},{"issue":"10","key":"10.1016\/j.fochx.2026.104248_bb0100","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.16869","article-title":"Chemical composition and sugar spectroscopy of soy hull polysaccharides obtained by microwave-assisted salt extraction","volume":"46","author":"Li","year":"2022","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/j.fochx.2026.104248_bb0105","doi-asserted-by":"crossref","first-page":"509","DOI":"10.1016\/j.foodhyd.2016.04.024","article-title":"Effect of starch source on gel properties of kappa-carrageenan-starch dispersions","volume":"60","author":"Lin","year":"2016","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104248_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.115238","article-title":"Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch","volume":"186","author":"Liu","year":"2023","journal-title":"Lwt"},{"issue":"1\u20132","key":"10.1016\/j.fochx.2026.104248_bb0115","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1002\/star.201200198","article-title":"Thermal degradation and stability of starch under different processing conditions","volume":"65","author":"Liu","year":"2013","journal-title":"Starch-St\u00e4rke"},{"key":"10.1016\/j.fochx.2026.104248_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132392","article-title":"Effect of static magnetic field treatment on the germination of brown rice: Changes in \u03b1-amylase activity and structural and functional properties in starch","volume":"383","author":"Luo","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104248_bb0125","doi-asserted-by":"crossref","first-page":"124138","DOI":"10.1016\/j.carbpol.2025.124138","article-title":"Water-polysaccharide interactions and their properties in freezing conditions","volume":"368","author":"Marelli","year":"2025","journal-title":"Carbohydrate Polymers"},{"issue":"3","key":"10.1016\/j.fochx.2026.104248_bb0130","doi-asserted-by":"crossref","first-page":"907","DOI":"10.1111\/1750-3841.15650","article-title":"Characterization of starches obtained from several native potato varieties grown in Cusco (Peru)","volume":"86","author":"Mart\u00ednez","year":"2021","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104248_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140049","article-title":"Retrogradation inhibition and intragranular distribution in cooked rice by addition of \u03b1-glucosidase (AG) and branching enzyme (BE)","volume":"456","author":"Ohmoto","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104248_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138986","article-title":"Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels","volume":"447","author":"Pan","year":"2024","journal-title":"Food Chemistry"},{"issue":"7","key":"10.1016\/j.fochx.2026.104248_bb0145","doi-asserted-by":"crossref","first-page":"2668","DOI":"10.1002\/jsfa.10891","article-title":"Application of high-pressure homogenization to tailor the functionalities of native wheat starch","volume":"101","author":"Peressini","year":"2021","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.104248_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.131907","article-title":"Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread","volume":"269","author":"Qi","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104248_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109608","article-title":"Revealing the role of \u03bb-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate\/\u03bb-carrageenan system","volume":"150","author":"Qiao","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104248_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106638","article-title":"Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil\/water interface as influenced by pH","volume":"116","author":"Qu","year":"2021","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104248_bb0165","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.lwt.2018.12.036","article-title":"Morphological and physicochemical properties of rice grains submitted to rapid parboiling by microwave irradiation","volume":"103","author":"Rockembach","year":"2019","journal-title":"Lwt"},{"issue":"3","key":"10.1016\/j.fochx.2026.104248_bb0170","doi-asserted-by":"crossref","first-page":"417","DOI":"10.1016\/j.carbpol.2007.12.019","article-title":"Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches","volume":"73","author":"Techawipharat","year":"2008","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.fochx.2026.104248_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114254","article-title":"Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content","volume":"184","author":"Wang","year":"2024","journal-title":"Food Research International"},{"issue":"16","key":"10.1016\/j.fochx.2026.104248_bb0180","doi-asserted-by":"crossref","first-page":"3115","DOI":"10.3390\/foods12163115","article-title":"Tremella polysaccharide has potential to retard wheat starch gel system retrogradation and mechanism research","volume":"12","author":"Wang","year":"2023","journal-title":"Foods"},{"issue":"5","key":"10.1016\/j.fochx.2026.104248_bb0185","doi-asserted-by":"crossref","first-page":"2470","DOI":"10.1002\/fft2.70079","article-title":"Insights into processing properties of germinated Brown Rice: Based on physicochemical, non-volatile, and volatile metabolomics","volume":"6","author":"Wang","year":"2025","journal-title":"Food Frontiers"},{"key":"10.1016\/j.fochx.2026.104248_bb0190","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.carbpol.2015.11.066","article-title":"Infrared spectroscopy as a tool to characterise starch ordered structure\u2014A joint FTIR\u2013ATR, NMR, XRD and DSC study","volume":"139","author":"Warren","year":"2016","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.fochx.2026.104248_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109271","article-title":"Study on low methoxyl pectin (LMP) with varied molecular structures cross-linked with calcium inducing differences in the gel properties","volume":"146","author":"Wu","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104248_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107287","article-title":"Pectins of different resources influences cold storage properties of corn starch gels: Structure-property relationships","volume":"124","author":"Xie","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104248_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.136429","article-title":"Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions","volume":"281","author":"Xie","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"issue":"4","key":"10.1016\/j.fochx.2026.104248_bb0210","doi-asserted-by":"crossref","first-page":"200","DOI":"10.3390\/gels7040200","article-title":"Gelatinization, retrogradation and gel properties of wheat starch\u2013wheat bran arabinoxylan complexes","volume":"7","author":"Yan","year":"2021","journal-title":"Gels"},{"issue":"10","key":"10.1016\/j.fochx.2026.104248_bb0215","doi-asserted-by":"crossref","first-page":"2419","DOI":"10.3390\/foods10102419","article-title":"Effects of pectin on the physicochemical properties and freeze-thaw stability of waxy rice starch","volume":"10","author":"Zhai","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104248_bb0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2023.100607","article-title":"Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch","volume":"7","author":"Zhang","year":"2023","journal-title":"Current Research in Food Science"},{"issue":"23","key":"10.1016\/j.fochx.2026.104248_bb0225","doi-asserted-by":"crossref","first-page":"4241","DOI":"10.3390\/foods12234241","article-title":"A Study on the Structural and Digestive Properties of Rice Starch\u2013Hydrocolloid Complexes Treated with Heat\u2013Moisture Treatment","volume":"12","author":"Zhang","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104248_bb0230","doi-asserted-by":"crossref","first-page":"105500","DOI":"10.1016\/j.tifs.2025.105500","article-title":"Soybean hull polysaccharides: Extraction technologies, structure\u2013function relationships, and emerging bioactivities","volume":"168","author":"Zhang","year":"2026","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104248_bb0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107908","article-title":"Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch","volume":"133","author":"Zhou","year":"2022","journal-title":"Food Hydrocolloids"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007698?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007698?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T03:51:51Z","timestamp":1788493911000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526007698"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":47,"alternative-id":["S2590157526007698"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104248","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Germinated indica rice flour modified using five anionic polysaccharides: Analysis of physicochemical properties and multiscale structural characterization","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104248","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104248"}}