Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch-Reference-Cited by-同舟云学术

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Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch

Published:2016-06 Issue: Volume:57 Page:55-61
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Cheng-mei,Liang Rui-hong,Dai Tao-tao,Ye Jiang-ping,Zeng Zi-cong,Luo Shun-jing,Chen Jun

Funder

National Natural Science Foundation of China

State Key Laboratory of Food Science and Technology Projects

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size;Ahmed;Food Hydrocolloids,2015

2. Rheological properties of water insoluble date fiber incorporated wheat flour dough;Ahmed;LWT-Food Science and Technology,2013

3. Official methods of analysis of Association of Analytical Chemist;AOAC,2002

4. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012

5. Effect of different β-glucans on the gelatinisation and retrogradation of rice starch;Banchathanakij;Food Chemistry,2009

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