Accelerated aging of rice by controlled microwave treatment-Reference-Cited by-同舟云学术

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Accelerated aging of rice by controlled microwave treatment

Published:2020-09 Issue: Volume:323 Page:126853
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhong Yejun,Xiang Xiaoyue,Chen Tingting,Zou Pei,Liu Yunfei,Ye Jiangping,Luo Shunjing,Wu Jianyong,Liu Chengmei^ORCID

Funder

National Natural Science Foundation of China

Youth Science Foundation of Jiangxi Province

National Key Research and Development Program of China

Nanchang University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Effect of hydrothermal treatment of rice flour on various rice noodles quality;Cham;Journal of Cereal Science,2010

2. Changes in peptide subunit composition of albumins, globulins, prolamins, and oryzenin in maturing rice grains;Chrastil;Journal of agricultural and food chemistry,1994

3. Rice protein radicals: Growth and stability under microwave treatment;Fan;RSC Advances,2016

4. Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice;Gujral;Journal of Food Engineering,2003

5. Key proteins causing changes in pasting properties of rice during aging;Guo;Cereal Chemistry,2015

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2. Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening;International Journal of Biological Macromolecules;2024-06

3. 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

4. Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor;Foods;2024-02-02

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