Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake-Reference-Cited by-同舟云学术

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Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake

Published:2021-08 Issue: Volume:148 Page:111800
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Chenxi,Liu Ziwei,Zhang Meiying,Woo Meng Wai,Li Shuhui,Xiong Hua,Zhao Qiang^ORCID

Funder

Jiangxi Provincial Department of Science and Technology

5511 Science and Technology Innovation Talent Project of Jiangxi Province

National Science Fund for Distinguished Young Scholars

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes;Ai;Food Hydrocolloids,2018

2. Drivers of liking for yogurt drinks with prebiotics and probiotics;Allgeyer;Journal of Food Science,2010

3. Effect of different β-glucans on the gelatinisation and retrogradation of rice starch;Banchathanakij;Food Chemistry,2009

4. Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels;Charoenrein;Carbohydrate Polymers,2011

5. Effect of pullulan on the short-term and long-term retrogradation of rice starch;Chen;Carbohydrate Polymers,2015

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1. Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder;Food Chemistry: X;2024-06

2. Effects of flaxseed gum/egg white protein-based edible curcumin nanoemulsion coatings on starch retrogradation and quality of fried rice in freeze-thaw treatment;Food Bioscience;2024-06

3. The effect of the endogenous protein on the rheological and digestive properties of rice starch;Journal of Cereal Science;2024-03

4. Determination of the effect of olive oil oleogel as a shortening replacer on quality properties of cake;Food and Health;2024

5. The combined effect of cold plasma pretreatment and germination on nutritional quality and texture properties of brown rice cakes;International Journal of Food Science & Technology;2023-04-23

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