{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,6]],"date-time":"2026-02-06T15:50:25Z","timestamp":1770393025913,"version":"3.49.0"},"reference-count":22,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,4]],"date-time":"2026-02-04T00:00:00Z","timestamp":1770163200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002365","name":"China Agricultural University","doi-asserted-by":"crossref","award":["202505423140496"],"award-info":[{"award-number":["202505423140496"]}],"id":[{"id":"10.13039\/501100002365","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Fresh wet tuber-based vermicelli is prized for its soft and elastic texture, which relies on high moisture content. However, this leads to water exudation and texture hardening during storage, limiting industrial application. This study employed immersion as a moisture regulation strategy, analyzing changes in water distribution, hardness, microstructure, and reheating quality during immersion and storage. Results indicated that moisture content increased rapidly within the first 20 min and stabilized after 40 min, accompanied by a significant reduction in hardness and gelatinization enthalpy. Microstructural analysis revealed that an immersion time of 30\u201340 min (62\u201363% moisture) was optimal, preserving suitable hardness and structural integrity. During storage, these samples achieved stable water distribution by day 35. In contrast, samples immersed for 50\u201360 min (64\u201365% moisture) showed markedly increased free water and notable structural damage. Reheating tests further confirmed that immersion for 30\u201340 min helped maintain moderate hardness post-storage. Therefore, controlling immersion to 30\u201340 min effectively balances texture, storage stability, and reheating quality.<\/jats:p>","DOI":"10.3390\/foods15030553","type":"journal-article","created":{"date-parts":[[2026,2,4]],"date-time":"2026-02-04T12:51:56Z","timestamp":1770209516000},"page":"553","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Dynamic Evolution Pattern of Water Distribution, Storage Stability, and Reheating Properties in Fresh Wet Tuber-Based Vermicelli: From the Perspective of Moisture Regulation Strategies"],"prefix":"10.3390","volume":"15","author":[{"given":"Cui","family":"Guo","sequence":"first","affiliation":[{"name":"Food Laboratory of Zhongyuan, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xinkui","family":"Niu","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jiayin","family":"Zhu","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bo","family":"Liu","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Siyuan","family":"Liu","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xianli","family":"Cao","sequence":"additional","affiliation":[{"name":"Luohe Yu Dingyuan Food Industry Co., Ltd., No. 66 Advanced Manufacturing Development Zone, Yancheng District, Luohe 462044, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7570-3075","authenticated-orcid":false,"given":"Lijuan","family":"Wang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijbiomac.2019.12.225","article-title":"Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli","volume":"148","author":"Feng","year":"2020","journal-title":"Int. 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