Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour

Published:2020-11 Issue: Volume:108 Page:106005
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Park Jiwoon,Sung Jung Min,Choi Yun-Sang,Park Jong-Dae

Funder

Main Research Program

Korea Food Research Institute

KFRI

ICT

National Research Council of Science & Technology

NST

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference64 articles.

1. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007

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

3. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013

4. Non-starch lipids and starch lipids in milled rice;Azudin;Journal of Cereal Science,1986

5. Effect of enzymatic hydrolysis on native starch granule structure;Blazek;Biomacromolecules,2010

Cited by 41 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 fermentation by Saccharomyces Cerevisiae on the macronutrient and in vitro digestion characteristics of Chinese noodles;Food Chemistry;2025-01

2. Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.);Innovative Food Science & Emerging Technologies;2024-10

3. The functional and nutritional properties of a novel Monascus fermented rice rich in resistant starch;Journal of Cereal Science;2024-09

4. Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles;Foods;2024-08-24

5. Effect of ultrafine grinding on the structure and physical properties of pregelatinized rice starch;Journal of Food Science;2024-07-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3