Effect of lipase addition on inhibition of starch retrogradation in rice-Reference-Cited by-同舟云学术

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Effect of lipase addition on inhibition of starch retrogradation in rice

Published:2024-10 Issue: Volume:155 Page:110216
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Takahashi Kotaro,Hirano Tomoya,Kunieda Misa,Hirata Yoshinobu,Imaizumi Teppei^ORCID,Nishizu Takahisa^ORCID

Publisher

Elsevier BV

Reference39 articles.

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

2. Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules;Chang;Journal of Cereal Science,2013

3. The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage;Chen;Food Research International,2022

4. Synergistic effect of enzymatic pre-treatment and amylose-lipid complex construction on the physicochemical properties of maize starch;Cui;Food Chemistry,2024

5. Effects of transglutaminase on the retrogradation of wheat flour;Dang;Food Hydrocolloids,2024

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