Yan-Jing Ge

Effects of particle size on physicochemical properties and starch fine structure of glutinous rice flour and its application in oil reduction and quality maintenance of fried Maqiu.

High oil content in deep-fried glutinous rice balls (Maqiu) raises health concerns. To balance oil reduction and crispness, this study investigated milling-induced changes in glutinous rice flour (GRF) physicochemical properties, starch multiscale structure, crust formation, and oil uptake. Repeated cryogenic milling d...