Biography:
Tian Xiaohong, an associate researcher at the Academy of National Food and Strategic Reserves Administration of China, focuses on the application of whole wheat, brown rice, coarse grains, and legumes in staple food processing and snack food production. With 20 years of deep expertise in whole grain processing, she has co-authored over 150 research papers. She possesses extensive experience in constructing gluten networks using non-gluten materials to produce high-content coarse grain noodles. Currently, her work is centered on the impact of modification technologies on the nutritional and processing qualities of whole grain instant rice.
Title : Effects of soaking treatment on the microstructure, gelatinization properties, thermal characteristics and cooking quality of brown rice