Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice-Reference-Cited by-同舟云学术

Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice

Published:2018-03-05 Issue:5-6 Volume:70 Page:1700167
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Wu Kao¹²,Gunaratne Anil³,Gan Renyou²,Bao Jinsong⁴,Corke Harold²⁵,Jiang Fatang¹

Affiliation:

1. Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology; Wuhan 430068 China

2. School of Biological Sciences, The University of Hong Kong; Pokfulam Road Hong Kong China

3. Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka; Belihuloya Sri Lanka

4. Institute of Nuclear Agricultural Sciences, Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University; Huajiachi Campus 310029 China

5. Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; Shanghai China

Funder

Human Resources and Social Security Department of Hubei Province

Ministry of Science and Technology of the People's Republic of China

Zhejiang University

Hong Kong Research Grants Council

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference42 articles.

1. Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka

2. MAJOR FACTORS AFFECTING COOKED MILLED RICE HARDNESS AND COOKING TIME

3. Impact of the degree of cooking on starch digestibility of rice – An in vitro study

4. Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice

5. Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka

Cited by 21 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. Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour;Frontiers in Sustainable Food Systems;2024-04-08

2. Exploring Retrogradation Behavior of Commercial Rice Varieties and Physicochemical Properties of Respective Extracted Starch;ACS Food Science & Technology;2024-03-21

3. Impact of argon dielectric barrier discharge cold plasma on the physicochemical and cooking properties of lightly-milled rice;Innovative Food Science & Emerging Technologies;2024-03

4. Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration;Food Hydrocolloids for Health;2023-12

5. Physical properties of four rice cultivars grown in Indian temperate region;Applied Food Research;2023-06