Phenolic compounds are important products of secondary metabolism in plants. They cannot be synthesized in the human body and are mainly taken from food. Cereals, especially whole grains, are important sources of dietary polyphenols. Compared with vegetables and fruits, the content and biological activities of polyphenols in cereals have long been underestimated. Polyphenols in whole grains are non-nutritive compounds, which are distributed in all structural areas of cereal substances, mainly phenolic acids, flavonoids, and lignans. In recent years, the health effects of whole grains are closely related to their phenolic compounds and their antioxidant activities. Now, different physicochemical processing treatments and their effects have been summarized in order to provide the basis for promoting the development and utilization of food. The various functions of whole grains are closely related to the antioxidant effect of polyphenols. As the basic research on evaluating the antioxidant effect of active substances, in vitro antioxidant tests are faster and more convenient.

As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.

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Starch is abundant in nature and easy to obtain. Many of its unique physical and chemical properties are widely used in food and other industries (Azeh et al., 2018;Singh et al., 2003). However, most of the native starch itself does not have the properties of being directly utilized. After modification, the starch properties are improved to meet the requirements of multilevel processing (Haq et al., 2019;Kaur et al., 2012). Starch is a storage polysaccharide and one of the main components of corn. It is about 65%~75% in corn and is subject to changes in climate and other factors. High starch content, high yield, and low price make corn one of the main sources of industrial starch (Fernandes et al., 2018;Liu et al., 2014). The physicochemical properties of starch are closely related to the quality of its products (Chandla et al., 2017;Punia et al., 2019). Gelatinization is one of the important properties of starch. When starch granules are mixed with water, the starch granules swell during heating, and the starch crystal structure is broken (Lavoisier & Aguilera, 2019;Wang et al., 2017). Aging, also known as starch rejuvenation, is the main reason for the decline in quality during storage of starch-containing products (Azizi et al., 2019;Jiamjariyatam et al., 2015). In addition, molecular characteristics and digestion properties of starch determine the functional properties of starch from different sources

The influence of different heat treatment levels on the contents of alkylresorcinol and homologues (ARs) was evaluated using wheat bran from two different wheat cultivars. The ARs in the wheat bran were destroyed by all heat treatments investigated in this study (oven treatment, microwave treatment, autoclave treatment, and extrusion treatment). The results showed that the loss rate of ARs by different heat treatment was oven treatment > autoclave treatment > extrusion treatment > microwave treatment, indicating that microwave treatment was more suitable for stabilizing wheat bran than the other three heat treatments. Both temperature and time of heat treatment had effects on the ARs of wheat bran. Higher temperatures and longer times of the treatment resulted in higher loss rates of ARs of wheat bran. The thermal stability of ARs homologues was different between wheat varieties, which may result from the variance of their structure and other components in wheat bran.