Investigation of water migration and its impacts on eating qualities of black rice during cooking process-Reference-Cited by-同舟云学术

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Investigation of water migration and its impacts on eating qualities of black rice during cooking process

Published:2019-09 Issue: Volume:89 Page:102810
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Chen Xu,Zhang Xiuxiu,Wang Biyu,Chen Peirong,Xu Yang,Du Xianfeng

Funder

National Natural Science Foundation of China

National University Students Innovation Project of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Chemistry, structure, functionality and applications of rice starch;Amagliani;J. Cereal Sci.,2016

2. Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch;Arns;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2015

3. Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice;Bhawamai;Food Nutr. Res.,2016

4. Structural transitions and related physical properties of starch;Biliaderis,2009

5. Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment;Chen;Carbohydr. Polym.,2017

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1. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread;Food Research International;2024-07

2. Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies;Rice Science;2024-07

3. Analysis of Proximate, Functional, and Mineral Composition in Processed Black Rice (<i>Oryza sativa</i> L. <i>indica</i>) Flours: A Comparative Exploration;Journal of Natural Remedies;2024-04-30

4. In-mouth mechanisms leading to physicochemical changes and textural perception of cooked rice prepared with different heating rates;Food Bioscience;2023-12

5. Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice;Food Science and Biotechnology;2023-11-01

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