Appearance, components, pasting, and thermal characteristics of chalky grains of rice varieties with varying protein content-Reference-Cited by-同舟云学术

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Appearance, components, pasting, and thermal characteristics of chalky grains of rice varieties with varying protein content

Published:2024-05 Issue: Volume:440 Page:138256
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Chenyan,Deng Fei,Yuan Yujie,Huang Xiaofan,He Yuxin,Li Qiuping,Li Bo,Wang Li,Cheng Hong,Wang Tao,Tao Youfeng,Zhou Wei,Lei Xiaolong,Chen Yong,Ren Wanjun^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. The composition, extraction, functionality and applications of rice proteins: a review;Amagliani;Trends in Food Science & Technology,2017

2. Impact of starch granule-associated surface and channel proteins on physicochemical properties of corn and rice starches;Bae;Carbohydrate Polymers,2020

3. Rapid visco analyser (Rva) as a tool for measuring starch-related physiochemical properties in cereals: a review;Balet;Food Analytical Methods,2019

4. Variation in physicochemical properties and nutritional quality in chalky mutants derived from an indica rice;Bao;Journal of Cereal Science,2020

5. Effects of glutelin and globulin on the physicochemical properties of rice starch and flour;Baxter;Journal of Cereal Science,2014

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1. Effects of low temperature on japonica rice quality in China: A meta-analysis;2024-09-04

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