Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage-Reference-Cited by-同舟云学术

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Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage

Published:2019-05-27 Issue:6 Volume:84 Page:1400-1410
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Denchai Naree¹,Suwannaporn Prisana¹^ORCID,Lin Jenshinn²^ORCID,Soontaranon Siriwat³,Kiatponglarp Worawikunya³,Huang Tzou‐Chi⁴

Affiliation:

1. Food Science and TechnologyKasetsart Univ. Bangkok 10900 Thailand

2. Dept. of Food Science and TechnologyNational Pingtung Univ. of Science and Technology Pingtung 91201 Taiwan

3. Synchrotron Light Research Inst. (SLRI) Nakhon Ratchasima 30000 Thailand

4. Dept. of Biological Science and TechnologyNational Pingtung Univ. of Science and Technology Pingtung 91201 Taiwan

Funder

National Research Council of Thailand

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14633

Reference32 articles.

1. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

2. Changes in crystalline structure of microspheres of corn starch and amylose under isothermal and temperature cycling treatments

3. Effect of repeated cycled crystallization on digestibility and molecular structure of glutinous Bora rice starch

4. Effect of hydrothermal treatment of rice flour on various rice noodles quality

5. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch

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