Changes in oral processing parameters of three rice varieties-Reference-Cited by-同舟云学术

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Changes in oral processing parameters of three rice varieties

Published:2020-05-25 Issue:4 Volume:51 Page:622-630
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Liu Dong Xiao¹²^ORCID,Ren Xin¹²^ORCID,Asimi Sailimuhan¹²,Peng Jie¹²,Zhang Min¹²^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China

2. Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12526

Reference31 articles.

1. Bolus size and unilateral chewing cycle kinematics

2. Stress and secretory immunity

3. Interactions of Hydroxyapatite Surfaces: Conditioning Films of Human Whole Saliva

4. Food oral processing—A review

5. Relationships between saliva and food bolus properties from model dairy products

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1. Chewing characteristics of rice and reasons for differences between three rice types with different amylose contents;International Journal of Biological Macromolecules;2024-10

2. Oral Physiology and Mastication;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

3. In-mouth mechanisms leading to physicochemical changes and textural perception of cooked rice prepared with different heating rates;Food Bioscience;2023-12

4. Effect of chewing ability on in vivo oral digestive characteristics and in vitro gastrointestinal starch hydrolysis of three different types of cooked rice;Food & Function;2023

5. Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology;International Journal of Food Engineering;2022-10-24

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