Structural Characteristics of Cooked Black Rice Influenced by Different Stabilization Treatments and Their Effect Mechanism on the In Vitro Digestibility-Reference-Cited by-同舟云学术

Structural Characteristics of Cooked Black Rice Influenced by Different Stabilization Treatments and Their Effect Mechanism on the In Vitro Digestibility

Published:2022-12-20 Issue:4 Volume:16 Page:897-908
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Zhong Yejun,Zhang Yaqi,Liu Xiaozhen,Liu Chengmei,Wu Jianyong,Huang Haixia,Zhang Pei,Zeng Zicong

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Natural Science Foundation of Chongqing

the Research Program of State Key Laboratory of Food Science and Technology of Nanchang University

Education Department of Jiangxi Province

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02977-z.pdf

Reference38 articles.

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2. Bai, X., Zhang, M. L., Zhang, Y. Y., Zhang, J., Zhang, Y. K., Wang, C., & Liu, R. R. (2021). Effects of steaming, microwaving, and hot-air drying on the physicochemical properties and storage stability of oat bran. Journal of Food Quality, 240, 4058645. https://doi.org/10.1155/2021/4058645

3. Berti, S., Jagus, R. J., & Flores, S. K. (2021). Effect of rice bran addition on physical properties of antimicrobial biocomposite films based on starch. Food and Bioprocess Technology, 14, 1700–1711. https://doi.org/10.1007/s11947-021-02669-0

4. Bianchi, F., Giuberti, G., Cervini, M., & Simonato, B. (2022). Fortification of durum wheat fresh pasta with maqui (Aristotelia chilensis) and its effects on technological, nutritional, sensory properties, and predicted glycemic index. Food and Bioprocess Technology, 15, 1563–1572. https://doi.org/10.1007/s11947-022-02838-9

5. Da Silva Pereira, G. V., Da Silva Pereira, G. V., Xavier Neves, E. M. P., Albuquerque, G. A., Rêgo, J. D. A. R. D., Cardoso, D. N. P., Brasil, D. D. S. B., & Joele, M. R. S. P. (2021). Effect of the mixture of polymers on the rheological and technological properties of composite films of acoupa weakfish (Cynoscion acoupa) and cassava starch (Manihot esculenta C.). Food and Bioprocess Technology, 14, 1199–1215. https://doi.org/10.1007/s11947-021-02622-1

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