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Summary: The current work was carried out to enhance the quality (including product colour, rehydration performance, textural properties, product cracking rate and sensory evaluation) of microwave freeze‐dried prepared taro balls, a popular starch‐based food product, by synergistic addition of guar gum and sodium bicarbonate. The results showed that taro balls with added sodium bicarbonate had the shortest freeze‐drying time (153 min), but the high‐cracking rate (66.67%) was not acceptable to consumers. The addition of guar gum could effectively reduce the cracking rate (17.5%) during freeze‐drying of taro balls, but did not significantly improve sensory evaluation and textural properties. The combination of sodium bicarbonate and guar gum demonstrated satisfactory positive effects in increasing the rehydration rate of freeze‐dried taro balls (53.67%), maintaining the whiteness (WI = 84.52) and reducing the cracking rate (21.67%). Although sodium bicarbonate alone produced the best results in terms of sensory ratings and textural properties, there was no significant difference between the effects of sodium bicarbonate alone and the combination of the two food additives on rehydrated taro balls. Therefore, the combination of sodium bicarbonate and guar gum is an appropriate hybrid strategy for producing high quality freeze‐dried taro balls. [ABSTRACT FROM AUTHOR]

Summary: The inherent poor cooking quality and poor texture of mixed‐grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed‐grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short‐range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed‐grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X‐ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight‐chain and branched‐chain starch, which significantly reduces the crystallinity, ordered short‐chain structure and enthalpy of pasting of starch in the pasta. These in‐depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains. [ABSTRACT FROM AUTHOR]

2D organic crystals play a unique role in photodetection owing to their tunable detection wavelength, low manufacturing cost, compatibility with lightweight, and controllable synthesis. However, their detection wavelength range mainly encompasses the visible (Vis) and near‐infrared (NIR) spectra. Herein, 2D erucamide crystals are synthesized using nitrogen gas and methanol as raw materials without catalysts at room temperature under atmospheric pressure via laser processing. The synthesized 2D erucamide is demonstrated to be a promising broad bandgap organic semiconductor material. A UV photodetector made of 2D erucamide exhibited a responsivity as high as 145 mA W−1, a millisecond‐level response speed, and an excellent detectivity of 4.96 × 109 Jones. Furthermore, the synthesized erucamide showed an excellent UV–vis suppression ratio (R254 nm/R532 nm) of 59. The synthesis mechanism of erucamide via laser bubbling in liquids is proposed. Thermodynamically, the high temperature of the bubbles is beneficial for nitrogen and methanol decomposition. Kinetically, rapid bubble quenching facilitates final product formation. This accomplishment represented the pioneering utilization of lasers in converting nitrogen gas into organic compounds while introducing 2D erucamide into the realm of organic UV photodetectors. [ABSTRACT FROM AUTHOR]

The analysis of the spatial connection and structural characteristics evolution of the railway passenger transport network in Chengdu-Chongqing Economic Circle is of great significance to the future network construction and layout optimization. This paper constructs the railway passenger transport network of Chengdu-Chongqing Economic Circle based on the 46 863 617 railway passenger transport data, and uses GIS spatial analysis and social network analysis methods to analyze the space-time evolution of railway passenger transport links, the evolution of structure characteristics and the impact of network structure on economy and population in continuous time series. The results show that the polarization of railway passenger transport links in Chengdu Chongqing Economic Circle is obvious, and the passenger transport flow is mainly concentrated in Chengdu, followed by Mianyang, the main districts of Chongqing and Deyang, and other cities account for less than 20% of the passenger transport flow. The density of railway passenger transport network in Chengdu-Chongqing Economic Circle is increasing year by year, but it is still at a low level. The railway passenger transport network has a low average path length and a high average clustering coefficient, and it is characterized by a small world. The degree centrality and betweenness centrality of Chengdu and the main districts of Chongqing are far more than those of other cities. The accessibility of railway passenger transport in Chengdu-Chongqing Economic Circle is largely due to the intermediary role of Chengdu and the main districts of Chongqing. There is no railway passenger transport connection between most cities. The degree centrality, proximity centrality and intermediate centrality have positive effects on GDP, and pass the 1% significance level test. The degree centrality and intermediate centrality have negative impacts on the population, and pass the significance level tests of 5% and 10% respectively. Cities in the central position are not conducive to the permanent residence of the population. [ABSTRACT FROM AUTHOR]

The objective of this paper was to evaluate the effect of spray drying (SD), spray freeze‐drying (SFD), freeze‐drying (FD), and microwave freeze‐drying (MFD) on the characteristics of fish oil (FO) microcapsules. The physicochemical properties, morphology, fatty acid composition, and stability of the microcapsules were analyzed. The encapsulation efficiencies of microcapsules dried by SD, SFD, FD, and MFD were 86.98%, 77.79%, 63.29%, and 57.89%, respectively. SD microcapsules exhibited superior properties in terms of effective loading capacity, color, and flowability. Conversely, SFD microcapsules demonstrated improved solubility. Microencapsulation positively affected the thermal stability of FO, but the content of unsaturated fatty acids decreased. The findings from the storage experiment indicated that the oxidative stability of SD fish oil microcapsules was marginally lower compared to microcapsules produced through three alternative drying techniques, all of which were based on the FD concept. The comparison of various drying methods and their effects on the quality of FO microcapsules offers valuable insights that can serve as a foundation for the industrial production of high‐quality microcapsules. [ABSTRACT FROM AUTHOR]