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Effects of water migration and grain structural evolution on substance dissolution and consistency variation during

Luman Sang1, Yiqing Zhu1, Chao Wang1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.

Food Chemistry
|August 19, 2025
PubMed

Keywords:
ConsistencyFoxtail millet porridgeGrain structureLow-field nuclear magnetic resonanceSolid leachingWater migration

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