Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment-Reference-Cited by-同舟云学术

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Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment

Published:2024-03 Issue: Volume:180 Page:114069
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Guo Yabin,Fang Ruolan,Wu Zhuoting,Xi Gaolei,Qiao Dongling,Wang Genfa,Cui Ting,Zhang Liang,Zhao Siming,Zhang Binjia

Funder

National Natural Science Foundation of China

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

Reference54 articles.

1. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

2. Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour;Bian;Food Hydrocolloids,2016

3. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis;Chao;Carbohydrate Polymers,2020

4. Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids;Chao;Journal of Agricultural and Food Chemistry,2018

5. Changes in physicochemical, structural, and sensory properties of irradiated brown japonica rice during storage;Chen;Journal of Agricultural and Food Chemistry,2015

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Rice Bran Oil Emulsified Formulation on Digestion and Glycemic Response to Japonica Rice: An In Vitro Test and a Clinical Trial in Adult Men;Foods;2024-08-21

2. Strategic exploration of whole grain cereals in modulating the glycaemic response;Critical Reviews in Food Science and Nutrition;2024-07-08

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