The increased stickiness of non-glutinous rice by alkali soaking and its molecular causes-Reference-Cited by-同舟云学术

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The increased stickiness of non-glutinous rice by alkali soaking and its molecular causes

Published:2019-08 Issue: Volume:135 Page:394-399
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Ning,Wen Yangyang,Yan Shu,Mao Huijia,Lei Ningyu,Li Hongyan,Wang Jing,Chen Haitao,Sun Baoguo

Funder

National Key R&D Program of China

Beijing Municipal Education Commission

Beijing Nature Science Foundations

Beijing Excellent Talents Funding for Youth Scientist Innovation Team

High-level Teachers in Beijing Municipal Universities

Science Foundation of China University of Petroleum, Beijing

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference18 articles.

1. Starch molecular structure: the basis for an improved understanding of cooked rice texture;Li;Carbohydr. Polym.,2018

2. Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties;Nawaz;J. Cereal Sci.,2016

3. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch;Li;Carbohydr. Polym.,2016

4. Developments in understanding the basis of cooked-rice texture;Ramesh;Crit. Rev. Food Sci. Nutr.,2000

5. Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein;Li;Carbohydr. Polym.,2019

Cited by 11 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. Comparative Study of the Impact of Alkali‐Steeping (Na₂CO₃, K₂CO₃, NaOH) with Equivalent pH on Rice Flour Processing Properties;Starch - Stärke;2024-08-21

2. Integration of physicochemical and instrumental quality data to estimate the texture of polished rice;Ciência Rural;2024-07

3. Integration of physicochemical and instrumental quality data to estimate the texture of polished rice;CIENC RURAL;2024

4. Starch fine molecular structures: The basis for designer rice with slower digestibility and desirable texture properties;Carbohydrate Polymers;2023-01

5. Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice;Foods;2022-11-18

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