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Simulated oral processing of cooked rice using texture analyzer equipped with multiple extrusion cell probe (TA/MEC)

  • Published:2021-03 Issue: Volume:138 Page:110731
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Liu Guodong,Zhang Chao,Zhang Sihan,Liu Xingxun,Luo Junfei,Gao Hui,Zhang Hongcheng,Wei Haiyan

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Human alpha-amylase and starch digestion: An interesting marriage;Butterworth;Starch-starke,2011

2. The secretion, components, and properties of saliva;Carpenter;Annual Review of Food Science and Technology,2013

3. Correlation between cooked rice texture and rapid visco analyser measurements;Champagne;Cereal Chemistry,1999

4. The cell biology of taste;Chaudhari;Journal of Cell Biology,2010

5. Food oral processing—a review;Chen;Food Hydrocolloids,2009
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