相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran
Na-Na Wu et al.
FOOD HYDROCOLLOIDS (2021)
Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture
Cheng Li et al.
FOOD HYDROCOLLOIDS (2020)
The protection effect of trehalose on the multinuclear microcapsules based on gelatin and high methyl pectin coacervate during freeze-drying
Bertrand Muhoza et al.
FOOD HYDROCOLLOIDS (2020)
Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking
Lili Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Improvement of a RD6 Rice Variety for Blast Resistance and Salt Tolerance through Marker-Assisted Backcrossing
Korachan Thanasilungura et al.
AGRONOMY-BASEL (2020)
Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application
Phim On Suklaew et al.
FOODS (2020)
Effects of ohmic and microwave cooking on textural softening and physical properties of rice
Mohsen Gavahian et al.
JOURNAL OF FOOD ENGINEERING (2019)
Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice
Lien Thi Kim Dang et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2019)
Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees
Mingcong Fan et al.
FOOD HYDROCOLLOIDS (2019)
Optimal design and experimental validation long-lasting, low loss transformer for low power renewable energy system
Tugce Demirdelen
ENERGY SOURCES PART A-RECOVERY UTILIZATION AND ENVIRONMENTAL EFFECTS (2019)
Harvest Age Effect on Phytochemical Content of White and Black Glutinous Rice Cultivars
Kawintra Tamprasit et al.
MOLECULES (2019)
Brown rice compared to white rice slows gastric emptying in humans
Elizabeth A. Pletsch et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2018)
Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization
Thammanoon Auksornsri et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Ohmic heating for cooking rice: Electrical conductivity measurements, textural quality determination and energy analysis
Weerachet Jittanit et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Rice cooking using ohmic heating: Determination of electrical conductivity, water diffusion and cooking energy
Kobsak Kanjanapongkul
JOURNAL OF FOOD ENGINEERING (2017)
Effect of disaccharides of different composition and linkage on corn and waxy corn starch retrogradation
Lili Wang et al.
FOOD HYDROCOLLOIDS (2016)
Inhibition of wheat starch retrogradation by tea derivatives
Haihua Zhang et al.
CARBOHYDRATE POLYMERS (2015)
Effect of food additives on starch retrogradation: A review
Zhen Fu et al.
STARCH-STARKE (2015)
Starch Retrogradation: A Comprehensive Review
Shujun Wang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Life cycle environmental impacts of convenience food: Comparison of ready and home-made meals
Ximena C. Schmidt Rivera et al.
JOURNAL OF CLEANER PRODUCTION (2014)
Modelling starch phase transitions and water uptake of rice kernels during cooking
A. Briffaz et al.
JOURNAL OF CEREAL SCIENCE (2013)
Integrated biocatalytic process for trehalose production and separation from rice hydrolysate using a bioreactor system
Shu Wei Chang et al.
FOOD CHEMISTRY (2012)
Effect of temperature on the dielectric properties of low acyl gellan gel
Grace P. Okiror et al.
JOURNAL OF FOOD ENGINEERING (2012)
The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating
Titaporn Tumpanuvatr et al.
JOURNAL OF FOOD ENGINEERING (2012)
Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content
Li-Jia Zhu et al.
CARBOHYDRATE POLYMERS (2011)
A Closer Look at Trends in Boiling Points of Hydrides: Using an Inquiry-Based Approach To Teach Intermolecular Forces of Attraction
Samantha Glazier et al.
JOURNAL OF CHEMICAL EDUCATION (2010)
Impact of cooling rates on the staling behavior of cooked rice during storage
Shifeng Yu et al.
JOURNAL OF FOOD ENGINEERING (2010)
Retrogradation properties of high amylose rice flour and rice starch by physical modification
Yue Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products
Youngjae Byun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage
Shifeng Yu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
A Review of Transformer Losses
Juan C. Olivares-Galvan et al.
ELECTRIC POWER COMPONENTS AND SYSTEMS (2009)
Retrogradation behaviour of milled and brown rice pastes during ageing
M. Mariotti et al.
JOURNAL OF CEREAL SCIENCE (2009)
Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage
Shifeng Yu et al.
JOURNAL OF CEREAL SCIENCE (2009)
Influence of Trehalose, Glucose, Fructose, and Sucrose on Gelatinisation and Retrogradation of Corn and Tapioca Starches
Jurislav Babic et al.
CZECH JOURNAL OF FOOD SCIENCES (2009)
Electrical conductivity of fruits and meats during ohmic heating
Sanjay Sarang et al.
JOURNAL OF FOOD ENGINEERING (2008)
Texture and in vitro digestibility of white rice cooked with hydrocolloids
Hyun-Jung Chung et al.
CEREAL CHEMISTRY (2007)
Antioxidant effects of black rice extract through the induction of superoxide dismutase and catalase activities
An-Na Chiang et al.
LIPIDS (2006)
Pasting properties of non-waxy rice starch-hydrocolloid mixtures
Ji-Young Song et al.
STARCH-STARKE (2006)
Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch
T Funami et al.
FOOD HYDROCOLLOIDS (2005)
Temperature dependent electrical conductivities of fruit purees during ohmic heating
F Icier et al.
FOOD RESEARCH INTERNATIONAL (2005)
Conductivities and ohmic heating of meat emulsion batters
N Shirsat et al.
JOURNAL OF MUSCLE FOODS (2004)
Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice
S Varavinit et al.
STARCH-STARKE (2003)
Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture
GE Vandeputte et al.
JOURNAL OF CEREAL SCIENCE (2003)
New insights on trehalose: a multifunctional molecule
AD Elbein et al.
GLYCOBIOLOGY (2003)
Texture properties of high and low acyl mixed gellan gels
R Mao et al.
CARBOHYDRATE POLYMERS (2000)
Molecular characteristics influencing retrogradation kinetics of rice amylopectins
VMF Lai et al.
CEREAL CHEMISTRY (2000)