Acetylation of intact white rice grains to alter the physicochemical properties-Reference-Cited by-同舟云学术

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Acetylation of intact white rice grains to alter the physicochemical properties

Published:2020-03 Issue: Volume:92 Page:102928
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Nawaz Malik Adil,Singh Tanoj Kumar,Tan Melvin,Prakash Sangeeta,Fukai Shu,Bhandari Bhesh

Funder

Australian Centre for International Agricultural Research

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Trace elements in two staple cereals (rice and wheat) and associated health risk implications in Bangladesh;Ahmed;Environ. Monit. Assess.,2015

2. Improvement of marker-based predictability of apparent amylsoe content in japonica rice through GBSSI allele mining;Biselli;Rice,2014

3. Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations;Chen;Carbohydr. Polym.,2004

4. Acetylation of rice starch in an aqueous medium for use in food;Colussi;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2015

5. Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties;Colussi;Food Chem.,2017

Cited by 4 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. Effect of acetylation on the functional characteristics of lima bean (Phaseolus lunatus);Food and Humanity;2024-05

2. Preparation, multi-scale structures, and functionalities of acetylated starch: An updated review;International Journal of Biological Macromolecules;2023-09

3. Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications;Polymers;2023-07-09

4. Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley;Food Chemistry;2023-03

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