New insights into influence of green composite modification on the structure, digestive, and physicochemical properties of rice flour-Reference-Cited by-同舟云学术

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New insights into influence of green composite modification on the structure, digestive, and physicochemical properties of rice flour

Published:2023-11 Issue: Volume:189 Page:115491
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gong Xue,Li Jiaxin,Liu Zhigang,Xu Xuebing,Wang Aixia,Nie Mengzi,Lin Ran,Tian Yu,Zhang Xiya,Wang Lili,Liu Liya,Li Yang,Wang Fengzhong,Tong Li-Tao^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Varietal differences in the effect of rice ageing on starch digestion;Azizi;Food Hydrocolloids,2019

2. Resistant starch content and physicochemical properties of non-waxy rice starches modified by pullulanase, heat-moisture treatment, and citric acid;Bao;Journal of Cereal Science,2022

3. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta,2007

4. Physical modification of food starch functionalities;BeMiller;Annual Review of Food Science and Technology,2015

5. Tailoring grain storage reserves for a healthier rice diet and its comparative status with other cereals;Butardo;Int Rev Cell Mol Biol,2016

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber;International Journal of Biological Macromolecules;2024-06

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