Effect of retort treatment on physicochemical properties of high-amylose rice gel made by high-speed shear treatment-Reference-Cited by-同舟云学术

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Effect of retort treatment on physicochemical properties of high-amylose rice gel made by high-speed shear treatment

Published:2018-01 Issue: Volume:79 Page:335-340
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Isaka Keisuke,Shibata Mario,Osawa Marin,Sugiyama Junichi,Hagiwara Tomoaki

Funder

JSPS KAKENHI

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference24 articles.

1. Influence of high-speed jet on solubility, rheological properties, morphology and crystalline structure of rice starch;Fu;Starch- Stärke,2015

2. Research on change of physical properties of the actomyosin gel by retorting;Fujita;Nippon Shokuhin Kagaku Kogaku Kaishi,2006

3. Structural and physicochemical characteristics of endosperm starches of rice cultivars recently bred in Japan;Horibata;J. Appl. Glycosci.,2004

4. Study on structures and physical properties of endosperm starches of rice and other cereals;Inouchi;J. Appl. Glycosci.,2010

5. Retrogradation of sweetpotato starch;Ishiguro;Starch- Stärke,2000

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. Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment;Food Science and Technology Research;2018

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