Effects of High-Pressure Treatment on Functional, Rheological, Thermal and Structural Properties of Thai Jasmine Rice Flour Dispersion-Reference-Cited by-同舟云学术

Effects of High-Pressure Treatment on Functional, Rheological, Thermal and Structural Properties of Thai Jasmine Rice Flour Dispersion

Published:2016-07-25 Issue:3 Volume:41 Page:e12964
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ahmed Jasim¹,Mulla Mehrajfatema Z.¹,Arfat Yasir Ali¹,Kumar Vinod¹

Affiliation:

1. Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12964/fullpdf

Reference53 articles.

1. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry;Ahmed;J. Cereal Sci.,2007

2. Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry;Ahmed;LWT - Food Sci. Technol.,2009

3. Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion;Ahmed;J. Food Eng.,2014a

4. Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions;Ahmed;Carbohydr. Polym.,2014b

5. High pressure induced water uptake characteristics of Thai glutinous rice;Ahromrit;J. Food Eng.,2006

Cited by 19 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. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review;Foods;2023-12-29

2. Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid;Trends in Food Science & Technology;2023-11

3. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?;Food Hydrocolloids;2023-04

4. Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour;Applied Sciences;2022-10-06

5. Effect of high pressure processing on structural and functional properties of canned aquafaba;Food Science and Biotechnology;2022-06-09