Multi-scale structure characterization and in vivo digestion of parboiled rice-Reference-Cited by-同舟云学术

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Multi-scale structure characterization and in vivo digestion of parboiled rice

Published:2023-02 Issue: Volume:402 Page:134502
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yin Xiuxiu,Hu Zhangjian,Zheng Yuxue,Chai Ziqi,Kong Xiangli,Chen Shiguo,Ye Xingqian,Tian Jinhu

Funder

Natural Science Foundation of Ningxia Province

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties;Ambigaipalan;Food Research International,2011

2. A microplate-based Response Surface Methodology model for growth optimization and biofilm formation on polystyrene polymeric material in a Candida albicans and Escherichia coli co-culture;Ashrit;Polymers for Advanced Technologies,2022

3. The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla);Cahyana;Food Chemistry,2019

4. Physicochemical properties and in vitro digestibility of rice after parboiling with heat moisture treatment;Cheng;Journal of Cereal Science,2019

5. The interaction between amylose and amylopectin synthesis in rice endosperm grown at high temperature;Fan;Food Chemistry,2019

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1. Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties;Food Chemistry;2024-12

2. Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes;Food Chemistry;2024-11

3. Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles;International Journal of Biological Macromolecules;2024-09

4. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review;Food Chemistry;2024-07

5. Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products;Foods;2023-10-04

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