New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles-Reference-Cited by-同舟云学术

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New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles

Published:2021-08 Issue: Volume:184 Page:731-738
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Shen Shaodan,Chi Chengdeng,Zhang Yiping,Li Lin,Chen Ling,Li Xiaoxi

Funder

Ministry of Science and Technology of the People's Republic of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

1. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings;Wang;Food Chem.,2019

2. Basic principles in starch multi-scale structuration to mitigate digestibility: a review;Chi;Trends Food Sci. Technol.,2021

3. Progress in tailoring starch intrinsic structures to improve its nutritional value;Chi;Food Hydrocoll.,2020

4. Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds;Wang;Food Chem.,2020

5. Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough;Wang;Food Hydrocoll.,2021

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1. Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review;Food Hydrocolloids;2025-02

2. Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion;Food Chemistry;2025-01

3. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods;Food Chemistry;2024-11

4. Lycium barbarum pulp addition improves the dough properties and gluten protein structure;Food Chemistry: X;2024-10

5. Controlling high amylose corn starch modulates the structural features and digestive properties of rice noodles;LWT;2024-10

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