Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings
Author:
Funder
National Nature Science Foundation of China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
National 863 Program
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference22 articles.
1. Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch;Brumovsky;Cereal Chem.,2001
2. Effect of gum Arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives;Chen;Food Hydrocoll.,2015
3. Texture profile of herbal gel affected by instrumental parameters and correlations of instrumental and sensory evaluation;Cui;J. Texture Stud.,2011
4. Preparation, pasting properties and freeze-thaw stability of dual modified crosslink-phosphorylated rice starch;Deetae;Carbohydr. Polym.,2008
5. Effect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozole;Figueroa;J. Cereal Sci.,2013
Cited by 27 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. Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings;Ultrasonics Sonochemistry;2024-11
2. Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans;Food Science & Nutrition;2024-08-29
3. Effects of Stir-Frying and Heat–Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry;Foods;2024-06-28
4. Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan;Food Bioscience;2024-06
5. Static magnetic field improvement of the quality of rice dumpling subjected to freeze–thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour;Food Research International;2023-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3