Kinetics of volume expansion properties of cooked rice and correlation analysis upon the physicochemical factors with image analysis-Reference-Cited by-同舟云学术

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Kinetics of volume expansion properties of cooked rice and correlation analysis upon the physicochemical factors with image analysis

Published:2024-06-18 Issue:8 Volume:18 Page:6522-6532
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Hu Zhanqiang^ORCID,Wu Youzhi,Lu Lin,Hu Xianqiao,Xia Baolin

Funder

Natural Science Foundation of Zhejiang Province

Talent Cultivation Project of Zhejiang Association for Science and Technology

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02667-8.pdf

Reference46 articles.

1. F.M. Bhat, C.S. Riar, J. Texture Stud. 48(2), 160–170 (2017). https://doi.org/10.1111/jtxs.12227

2. D.J. Gallant, B. Bouchet, P.M. Baldwin, Carbohyd. Polym. 32, 177–191 (1997). https://doi.org/10.1016/S0144-8617(97)00008-8

3. W.S. Ratnayake, D.S. Jackson, Carbohyd. Polym. 67(4), 511–529 (2007). https://doi.org/10.1016/j.carbpol.2006.06.025

4. D. Mohapatra, S. Bal, J. Food Eng. 73(3), 253–259 (2006). https://doi.org/10.1016/j.jfoodeng.2005.01.028

5. J. Wu, J. Chen, W. Liu, C. Liu, Y. Zhong, D. Luo, Z. Li, X. Guo, Food Chem. 191, 28–35 (2006). https://doi.org/10.1016/j.foodchem.2014.11.058

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