Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties-Reference-Cited by-同舟云学术

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Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties

Published:2020-04-17 Issue:6 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wang Hao¹^ORCID,Hu Feifei²,Wang Chunfang³^ORCID,Ramaswamy Hosahalli S.⁴⁵^ORCID,Yu Yong¹,Zhu Songming¹,Wu Jian⁶

Affiliation:

1. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China

2. Zhejiang Yangshengtang Institute of Natural Medicine Ltd. Hangzhou Zhejiang China

3. Crop Breeding & Cultivation Research Institute Shanghai Academy of Agricultural Sciences Shanghai China

4. Department of Food Science McGill University St‐Anne‐de‐Bellevue QC Canada

5. Zhejiang University Hangzhou China

6. Agricultural Service Center of Zhengzi Town in Rong County Zigong China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14474

Reference36 articles.

1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

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

3. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry

4. Starch physicochemical properties of rice accessions and their association with molecular markers

5. Analysis of Genotypic Diversity in the Starch Physicochemical Properties of Nonwaxy Rice: Apparent Amylose Content, Pasting Viscosity and Gel Texture

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1. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods;Food Chemistry;2024-11

2. Effect of high-pressure treatment and germination on the functional, rheological, and microstructural characteristics of red quinoa (Chenopodium quinoa) gels;Food Hydrocolloids;2024-10

3. Structure and properties of Quercus robur acorn starch extracted by pulsed electric field technology;International Journal of Biological Macromolecules;2024-03

4. Effect of soaking and germination on grain matrix and glycaemic potential: A comparative study on white quinoa, proso and foxtail millet flours;Food Bioscience;2023-12

5. Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review;Journal of Food Science;2023-11-24

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