Effects of atmospheric pressure plasma treatment on the quality and cellulose modification of brown rice
Author:
Funder
Earmarked Fund for China Agriculture Research System
Jiangsu University
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference42 articles.
1. Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties;Aalim;Food Bioscience,2021
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3. Investigation into the reaction mechanism underlying the atmospheric low-temperature plasma-induced oxidation of cellulose;Cao;Carbohydrate Polymers,2020
4. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents;Chung;Food Hydrocolloids,2011
5. Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles;Geng;LWT - Food Science and Technology,2020
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