Effects of the components in rice flour on thermal radical generation under microwave irradiation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of the components in rice flour on thermal radical generation under microwave irradiation

Published:2016-12 Issue: Volume:93 Page:1226-1230
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lin Lufen,Huang Luelue,Fan Daming,Hu Bo,Gao Yishu,Lian Huizhang,Zhao Jianxin,Zhang Hao,Chen Wei

Funder

Natural Science Foundation of Jiangsu Province

The Key Projects in the National Science & Technology Pillar Program during the Twelfth five-year Plan Period

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference26 articles.

1. Not just a grain of rice: the quest for quality;Fitzgerald;Trends Plant Sci.,2009

2. Lipase and Lipoxygenase Activity, Functionality, and Nutrient Losses in Rice Bran During Storage;Malekian,2000

3. Textural and morphological changes of Jasmine rice under various elevated cooking conditions;Leelayuthsoontorn;Food Chem.,2006

4. EPR study of radicals generated in starch by microwaves or by conventional heating;Dyrek;Starch-Stärke,2007

5. Thermal effects on the structure of cereal starches. EPR and Raman spectroscopy studies;Labanowska;Carbohydr. Polym.,2013

Cited by 7 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. Oxidation of whey protein isolate after thermal convection and microwave heating and freeze-drying: Correlation among physicochemical and NIR spectroscopy analyses;Heliyon;2023-07

2. Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments;International Journal of Biological Macromolecules;2022-12

3. Microwave Irradiation: the Influence on the Production of Xanthylium Cation Pigments in Model Wine;Food and Bioprocess Technology;2022-07-16

4. Microwave‐induced free radicals production in red wine and model wine by electron paramagnetic resonance spin trapping;Journal of Food Processing and Preservation;2021-03

5. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties;Trends in Food Science & Technology;2020-05

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