Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch-Reference-Cited by-同舟云学术

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Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

Published:2014-11-04 Issue:3 Volume:50 Page:744-749
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ding Wenping¹,Wang Yuehui¹,Zhang Wei¹,Shi Yongcheng²,Wang Donghai³

Affiliation:

1. Department of Food Science and Engineering; Wuhan Polytechnic University; Wuhan 430023 China

2. Department of Grain Science and Industry; Kansas State University; Manhattan KS 66506 USA

3. Department of Biological and Agricultural Engineering; Kansas State University; Manhattan KS 66506 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference24 articles.

1. Physiochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats;Abdel-Aal;Cereal Chemistry,2002

2. Using ozonation and amino acids to change pasting properties of rice starch;An;Journal of Food Science,2009

3. Ozonation of corn and potato starch in aqueous solution: effects on the thermal, pasting and structural properties;Çatal;International Journal of Food Science & Technology,2012

4. Physicochemical and functional properties of ozone-oxidized starch;Chan;Journal of Agriculture and Food Chemistry,2009

5. Effect of deproteinization on degree of oxidation of ozonated starch;Chan;Food Hydrocolloids,2012

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1. Improving physicochemical and nutritional attributes of rice starch through green modification techniques;Food Chemistry;2024-11

2. Ozonation effects on structural and functional characteristics of starch;Future Foods;2024-06

3. Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review;Ozone: Science & Engineering;2024-02-15

4. Structure and surface properties of ozone-conjugated octenyl succinic anhydride modified waxy rice starch: Towards high-stable Pickering emulsion;International Journal of Biological Macromolecules;2023-12

5. Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin;Foods;2023-10-31

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