{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T03:19:29Z","timestamp":1787973569770,"version":"build-2784847793"},"reference-count":35,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T00:00:00Z","timestamp":1771545600000},"content-version":"vor","delay-in-days":19,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2022YFD2100601"],"award-info":[{"award-number":["2022YFD2100601"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,2]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The ultrasonication\u2010assisted infrared cooking (USIC) on the improvement of texture and flavor of aged Indica rice was evaluated, and the role of ultrasonication was discussed considering starch structures and water status modifications, with varying ultrasonic powers (400\u20131000\u2009W). Results showed that the moisture content in cooked and stir\u2010fried aged Indica rice was increased, the hydrogen bond freedom and the proportion of immobile water were enhanced by USIC. The amylose content was reduced from 23.17\u2009\u00b1\u20090.06\u2009g\/100\u2009g to 18.04\u2009\u00b1\u20090.17\u201319.91\u2009\u00b1\u20090.13\u2009g\/100\u2009g, the relative crystallinity of rice starch declined from 18.32% to 3.32%\u20134.82%. FTIR spectrum analysis indicated the R\n                    <jats:sub>1047\/1022 cm<\/jats:sub>\n                    <jats:sup>\u22121<\/jats:sup>\n                    achieved a lower value (1.08\u20131.09), starch\u2010protein interactions were weakened, starch\u2010lipid complex formation was aggravated. USIC increased rapidly digested starch (RDS) content but decreased slowly digested starch (SDS) and resistant starch (RS) content. At ultrasonic powers \u2265\u2009800\u2009W, RS content was elevated. The hardness, chewiness, and stickiness of both USIC cooked and stir\u2010fried rice were reduced; however, it presented a firstly decreasing and then increasing trend with the ultrasound power, with the lowest value achieved with the ultrasonic power 600\u2009W. Microstructurally, USIC\u2010treated rice exhibited a sponge\u2010like porous structure with a rougher\u00a0surface and fissured cross\u2010section. USIC had no negative effect on the oil oxidation of stir\u2010fried rice;\u00a0the\u00a0prominent\u00a0flavor of aged Indica rice from sulfides and nitrogen oxides after cooking was attenuated and balanced by electronic nose analysis. It indicated USIC can serve as a novel approach to enhance the sensory quality of aged rice products.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70069","type":"journal-article","created":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T03:43:02Z","timestamp":1771645382000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Texture and Flavor Improvement of Aged Indica Rice by Integrated Ultrasonication\u2010Assisted Infrared Cooking via Starch Structures and Water Status Modification"],"prefix":"10.1111","volume":"57","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1510-799X","authenticated-orcid":false,"given":"Ya","family":"Su","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi People's Republic of China"},{"name":"School of Food Science and Pharmaceutical Engineering Nanjing Normal University  Nanjing People's Republic of China"},{"name":"Haitong Food Group co.  Cixi China"},{"name":"Key Laboratory of Catering Food Safety and Systematic Monitoring for Jiangsu Province Market Regulation  Yangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Yang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Catering Food Safety and Systematic Monitoring for Jiangsu Province Market Regulation  Yangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jieru","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food Science and Pharmaceutical Engineering Nanjing Normal University  Nanjing People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yao","family":"Yang","sequence":"additional","affiliation":[{"name":"School of Food Science and Pharmaceutical Engineering Nanjing Normal University  Nanjing People's Republic of China"},{"name":"Key Laboratory of Catering Food Safety and Systematic Monitoring for Jiangsu Province Market Regulation  Yangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiping","family":"Chen","sequence":"additional","affiliation":[{"name":"Haitong Food Group co.  Cixi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4625-1262","authenticated-orcid":false,"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi People's Republic of China"},{"name":"Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,20]]},"reference":[{"key":"e_1_2_10_2_1","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC","year":"2007"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1515\/ijfe-2021-0326"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111933"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.135176"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106643"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.107533"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2024.103918"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111980"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-023-01306-0"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-023-04227-8"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2022.111312"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2023.106506"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.107866"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.107198"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsomega.3c01140"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111616"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijrefrig.2024.05.022"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.112254"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.114390"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.12114"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2020.103142"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5c04424"},{"key":"e_1_2_10_24_1","first-page":"1","article-title":"Effects of Infrared Heating as an Emerging Thermal Technology on Physicochemical Properties of Foods","volume":"63","author":"Manyatsi T. S.","year":"2022","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1088\/1755-1315\/653\/1\/012053"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113801"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.138197"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2024.103695"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111887"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.12553"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106543"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2023.121195"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.13405"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2019.102862"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2023.103671"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.115146"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70069","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/jtxs.70069","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70069","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T21:40:35Z","timestamp":1773006035000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.70069"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,2]]},"references-count":35,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2026,2]]}},"alternative-id":["10.1111\/jtxs.70069"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.70069","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,2]]},"assertion":[{"value":"2025-05-28","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-01-31","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-02-20","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70069"}}