Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Quercus wutaishanica Blume) by heat-moisture treatment
Meiling Ren, Jie Yang, Cailin Niu, Peiling Liu, Guohua Zhao, Fayin Ye · 2026
Read Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Quercus wutaishanica Blume) by heat-moisture treatment by Meiling Ren, Jie Yang, Cailin Niu, Peiling Liu, Guohua Zhao, Fayin Ye (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13208105.txt.
Description
Meiling Ren and co-authors cook acorn flour under damp heat and track how its traits shift with the water level. Their 2026 study starts from the acorn's good name as a food, rich and linked to health gains. The treatment ran at a set heat for four hours, with the flour's moisture set between low and mid levels.
The flour's grains clumped more and packed denser as moisture rose, and it flowed better. Its starch changed crystal type and lost much of its ordered build. The flour drank less water and swelled less after treatment. Gels made from it came out softer and springier than from raw flour. The authors give the water level a clear vote in each change.
Catalog record
| CREATOR | Meiling Ren, Jie Yang, Cailin Niu, Peiling Liu, Guohua Zhao, Fayin Ye |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 77 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |