Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes-Reference-Cited by-同舟云学术

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Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes

Published:2020-08-20 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Meng Ling‐Wei¹^ORCID,Kim Sang Moo²³

Affiliation:

1. College of Food Science Heilongjiang Bayi Agricultural University Daqing China

2. Department of Marine Food Science and Technology Gangneung‐Wonju National University Gangneung Republic of Korea

3. Shandong Haizhibao Marine Technology Co., Ltd. Rongcheng China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14857

Reference36 articles.

1. Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

2. Functional cereal products for those with gluten intolerance

3. The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)

4. Effect of HPMC addition on the microstructure, quality and aging of wheat bread

5. Significance of Dietary Fiber on the Viscometric Pattern of Pasted and Gelled Flour-Fiber Blends

Cited by 6 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. Effect of addition of soybean protein isolate on the retrogradation of rice starch;International Journal of Food Science & Technology;2024-02-09

2. The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake;Journal of Food Processing and Preservation;2024-02-02

3. Multi-scale structural changes and mechanistic analysis of wheat starch gels with common proteins in short-term retrogradation at low temperature;Food Hydrocolloids;2024-01

4. Casein hydrolysate's effects on the fermentation properties, texture, and chemical characteristics and the bacterial microbiota of fermented glutinous rice dough;Frontiers in Microbiology;2023-11-22

5. Contribution of starch to the flavor of rice-based instant foods;Critical Reviews in Food Science and Nutrition;2021-05-28

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