{
    "abstract": "This study aims to investigate the effect of fatty acids with different degrees of saturation on the microwave freeze-drying (MFD) characteristics and crosslinking behavior of wheat starch-fatty acid composite systems. In the composite system, with the increase in the unsaturation of fatty acids, the initial moisture content also increased. In terms of drying characteristics, both the MFD curve and the MFD rate curve indicate that composite systems of wheat starch with higher unsaturation levels respond more stably to changes in microwave power throughout the MFD process. During the MFD of wheat starch-stearic acid, wheat starch- oleic acid and wheat starch- linoleic acid, as the microwave power was elevated from 0.5\u00a0W/g to 2.5\u00a0W/g, the DSC results showed changes in the melting enthalpy (\u0394H) of 2475.31\u00a0J/g, 643.32\u00a0J/g, and 2157.80\u00a0J/g, respectively. The XRD results indicated that the relative crystallinity (RC) decreased by 37.70\u00a0%, 17.56\u00a0%, and 29.70\u00a0%, respectively. The FTIR results revealed an increase in the ratio at 1022/995\u00a0cm",
    "authors": [
        {
            "affiliation": "College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China.",
            "firstname": "Yize",
            "initials": "Y",
            "lastname": "Yin"
        },
        {
            "affiliation": "College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China. Electronic address: wen_chaoliu@163.com.",
            "firstname": "Wenchao",
            "initials": "W",
            "lastname": "Liu"
        },
        {
            "affiliation": "College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China.",
            "firstname": "Linlin",
            "initials": "L",
            "lastname": "Li"
        },
        {
            "affiliation": "College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China.",
            "firstname": "Weiwei",
            "initials": "W",
            "lastname": "Cao"
        },
        {
            "affiliation": "College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, Jiangsu, China.",
            "firstname": "Linlin",
            "initials": "L",
            "lastname": "Zhao"
        },
        {
            "affiliation": "College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China.",
            "firstname": "Xinyu",
            "initials": "X",
            "lastname": "Wei"
        },
        {
            "affiliation": "School of Food and Drug, Shenzhen Polytechnic University, No. 2190, Liuxian Road, Shenzhen 518055, Guangdong Province, China. Electronic address: huangll@szpu.edu.cn.",
            "firstname": "Luelue",
            "initials": "L",
            "lastname": "Huang"
        },
        {
            "affiliation": "College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China.",
            "firstname": "Xu",
            "initials": "X",
            "lastname": "Duan"
        },
        {
            "affiliation": "College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China; Henan Province Engineering Research Center of Agricultural Products Processing Equipment, 471000 Luoyang, China; Henan Province Engineering Technology Research Center of Agricultural Product Drying Equipment, 471000 Luoyang, China.",
            "firstname": "Guangyue",
            "initials": "G",
            "lastname": "Ren"
        }
    ],
    "conclusions": null,
    "copyrights": "Copyright \u00a9 2025. Published by Elsevier B.V.",
    "doi": "10.1016/j.ijbiomac.2025.142732",
    "journal": "International journal of biological macromolecules",
    "keywords": [
        "Fatty acids",
        "Microwave freeze-drying",
        "Wheat starch"
    ],
    "methods": null,
    "publication_date": "2025-04-04",
    "pubmed_id": "40180105",
    "results": null,
    "title": "Effects of fatty acids with different degrees of saturation on the microwave freeze-drying characteristics and cross-linking behavior of wheat starch-fatty acid complexes.",
    "xml": "<Element 'PubmedArticle' at 0x788503c7d120>"
}