Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives-Reference-Cited by-同舟云学术

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Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives

Published:2015-03 Issue:2 Volume:92 Page:198-203
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ploypetchara Thongkorn¹,Suwannaporn Prisana²,Pechyen Chiravoot³,Gohtani Shoichi⁴

Affiliation:

1. Food Safety Management and Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.

2. Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand.

3. Packaging Technology and Material, Kasetsart University, Bangkok 10900, Thailand.

4. Applied Bioresource Science, Kagawa University, Kagawa, 761-0795, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-07-14-0165-R

Reference31 articles.

1. DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch

2. Effect of glycerol and amylose enrichment on cassava starch film properties

3. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel

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1. Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes;Akademik Gıda;2023-10-30

2. Role of additives in starch-based edible films and coating: A review with current knowledge;Progress in Organic Coatings;2023-08

3. Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products;Journal of Food Science;2023-06-16

4. Preparation of thermoplastic starch with comprehensive performance plasticized by citric acid;Journal of Applied Polymer Science;2022-04

5. Effect of food additives on the structure of the dough;Proceedings of the Voronezh State University of Engineering Technologies;2022-03-10

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