Insights into the effects of multiple frequency ultrasound combined with acid treatments on the physicochemical and thermal properties of brown rice postcooking-Reference-Cited by-同舟云学术

Insights into the effects of multiple frequency ultrasound combined with acid treatments on the physicochemical and thermal properties of brown rice postcooking

Published:2023-10 Issue: Volume:188 Page:115423
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lin Yu-Wen,Tsai Chian-Lin,Chen Chung-Jen,Li Pei-Lin,Huang Ping-Hsiu^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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4. Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification;Bonto;Ultrasonics Sonochemistry,2020

5. Impact of ultrasonic treatment on rice starch and grain functional properties: A review;Bonto;Ultrasonics Sonochemistry,2021

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