Washing rice before cooking has no large effect on the texture of cooked rice-Reference-Cited by-同舟云学术

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Washing rice before cooking has no large effect on the texture of cooked rice

Published:2019-01 Issue: Volume:271 Page:388-392
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Hongyan,Yang Jingyuan,Gao Muyao,Wang Jing,Sun Baoguo

Funder

Beijing Excellent Talents Funding for Youth Scientist Innovation Team

Construction of Scientific Research Base and Innovation Platform

High-level Teachers in Beijing Municipal Universities

Foundation for Young Scientist of Beijing Technology & Business University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference8 articles.

1. Biofortification—A sustainable agricultural strategy for reducing micronutrient malnutrition in the global south;Bouis;Crop Science,2010

2. Important sensory properties differentiating premium rice varieties;Champagne;Rice,2010

3. The molecular structural features controlling stickiness in cooked rice, a major palatability determinant;Li;Scientific Reports,2017

4. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch;Li;Carbohydrate Polymers,2016

5. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains;Li;Food Chemistry,2016

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1. Quality control of cooked rice: Exploring physicochemical changes of the intrinsic component in production;Food Chemistry;2024-09

2. Insight to starch retrogradation through fine structure models: A review;International Journal of Biological Macromolecules;2024-07

3. Effects of starch gelatinisation and water migration on the hardness of parboiled rice;International Journal of Food Science & Technology;2024-05-11

4. Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components;Journal of Food Composition and Analysis;2024-04

5. Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice;International Journal of Food Science & Technology;2024-01-15

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