Shuo Wang

TL;DR: A comprehensive review of starch retrogadation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation is provided in this paper.

TL;DR: The formation of amylose-fatty acid complex inhibited granule swelling, gelatinization progression, retrogradation and pasting development of normal wheat starch, with longer chain fatty acids showing greater inhibition.

TL;DR: A rapid enzyme-linked immunosorbent assay (ELISA) test (microwell plate) and a membrane-based colloidal gold immunoassay in flow-through and lateral-flow formats for the rapid detection of fumonisin B1 (FB1) were developed.

TL;DR: The new surface-enhanced Raman scattering (SERS)-based lateral flow (LF) strip biosensor combined with recombinase polymerase amplification (RPA) for simultaneous detection of Listeria monocytogenes and Salmonella enterica serotype Enteritidis is a feasible method for the rapid and quantitative detection of a broad range of bacterial pathogens in real food samples.

TL;DR: It is concluded that the DSC endotherm of starch at a water:starch ratio of 2 to 4 (v/w) does not represent complete starch gelatinization, which involves not only the water uptake and swelling of amorphous regions, but also the melting of starch crystallites.