Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour-Reference-Cited by-同舟云学术

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Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour

Published:2022-09-06 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Srikanlaya Chonnikarn¹,Zhou Weibiao²,Therdthai Nantawan³,Ritthiruangdej Pitiporn³

Affiliation:

1. School of Integrated Science Kasetsart University Bangkok Thailand

2. Department of Food Science and Technology National University of Singapore Singapore Singapore

3. Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand

Funder

Thailand Research Fund

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17087

Reference56 articles.

1. Antioxidant properties of dairy products fortified with natural additives: A review

2. Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

3. Recent trends in oil structuring using hydrocolloids

4. Innovative approaches towards improved gluten-free bread properties

5. Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design

Cited by 3 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. Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review;Trends in Food Science & Technology;2024-01

2. Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour;Food Science & Nutrition;2023-10-26

3. Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products;Foods;2023-10-04

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