Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains-Reference-Cited by-同舟云学术

Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains

Published:2023-12 Issue: Volume:4 Page:100150
ISSN:2667-0259
Container-title:Food Hydrocolloids for Health
language:en
Short-container-title:Food Hydrocolloids for Health

Author:

Tamura Masatsugu^ORCID,Saito Yukari,Saito Takahiro,Kobayashi Hideaki,Mikami Akifumi,Sasahara Yoshimasa

Publisher

Elsevier BV

Subject

Pharmaceutical Science,Nutrition and Dietetics,Gastroenterology,Food Science

Reference58 articles.

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4. Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation;Cai;Food Chemistry,2022

5. The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage;Chen;Food Research International,2022

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