116 related articles for article (PubMed ID: 38876603)
1. Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch.
Chang T; Bian L; Zhang X; Chen S; Lyu Y; Li G; Zhang C
Food Res Int; 2024 Aug; 189():114533. PubMed ID: 38876603
[TBL] [Abstract][Full Text] [Related]
2. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings.
Wang H; Xiao N; Wang X; Zhao X; Zhang H
Food Chem; 2019 Jun; 283():248-256. PubMed ID: 30722868
[TBL] [Abstract][Full Text] [Related]
3. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities.
Lin Z; Geng DH; Qin W; Huang J; Wang L; Liu L; Tong LT
Int J Biol Macromol; 2021 Jun; 181():390-397. PubMed ID: 33794237
[TBL] [Abstract][Full Text] [Related]
4. Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels.
Seow EK; Tan TC; Lee LK; Easa AM
J Texture Stud; 2020 Dec; 51(6):909-916. PubMed ID: 32537814
[TBL] [Abstract][Full Text] [Related]
5. Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour.
Wu C; Wang W; Jia J; Guo L; Zhang C; Qian JY
Int J Biol Macromol; 2024 May; 266(Pt 1):131269. PubMed ID: 38556228
[TBL] [Abstract][Full Text] [Related]
6. Effect of endogenous proteins and lipids on starch digestibility in rice flour.
Ye J; Hu X; Luo S; McClements DJ; Liang L; Liu C
Food Res Int; 2018 Apr; 106():404-409. PubMed ID: 29579941
[TBL] [Abstract][Full Text] [Related]
7. Susceptibility of glutinous rice starch to digestive enzymes.
Guo L; Zhang J; Hu J; Li X; Du X
Carbohydr Polym; 2015 Sep; 128():154-62. PubMed ID: 26005151
[TBL] [Abstract][Full Text] [Related]
8. Effects of milling methods on the properties of glutinous rice flour and sweet dumplings.
Zhang H; Wu F; Xu D; Xu X
J Food Sci Technol; 2021 May; 58(5):1848-1857. PubMed ID: 33897021
[TBL] [Abstract][Full Text] [Related]
9. Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour.
Li D; Li H; Tao Y; Li G; Xu E; Han Y; Ding Y
Food Res Int; 2023 Dec; 174(Pt 2):113663. PubMed ID: 37981365
[TBL] [Abstract][Full Text] [Related]
10. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten.
Wei Q; Zhang G; Mei J; Zhang C; Xie J
Int J Biol Macromol; 2023 Jun; 240():124424. PubMed ID: 37060979
[TBL] [Abstract][Full Text] [Related]
11. Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment.
Qin Y; Liu C; Jiang S; Cao J; Xiong L; Sun Q
PLoS One; 2016; 11(8):e0160371. PubMed ID: 27537844
[TBL] [Abstract][Full Text] [Related]
12. Genetic analysis of starch paste viscosity parameters in glutinous rice (Oryza sativa L.).
Yan CJ; Tian ZX; Fang YW; Yang YC; Li J; Zeng SY; Gu SL; Xu CW; Tang SZ; Gu MH
Theor Appl Genet; 2011 Jan; 122(1):63-76. PubMed ID: 20737264
[TBL] [Abstract][Full Text] [Related]
13. Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products.
Qi W; Ma CM; Xing WJ; Fan J; Yang Y; Yang CH; Zhang N
J Food Sci; 2023 Aug; 88(8):3494-3506. PubMed ID: 37326339
[TBL] [Abstract][Full Text] [Related]
14. Rice starch vs. rice flour: differences in their properties when modified by heat-moisture treatment.
Puncha-arnon S; Uttapap D
Carbohydr Polym; 2013 Jan; 91(1):85-91. PubMed ID: 23044108
[TBL] [Abstract][Full Text] [Related]
15. Effect of multiple freezing/thawing cycles on the structural and functional properties of waxy rice starch.
Tao H; Yan J; Zhao J; Tian Y; Jin Z; Xu X
PLoS One; 2015; 10(5):e0127138. PubMed ID: 26018506
[TBL] [Abstract][Full Text] [Related]
16. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.
Shahsavani Mojarrad L; Rafe A; Sadeghian A; Niazmand R
J Texture Stud; 2017 Dec; 48(6):624-632. PubMed ID: 28557021
[TBL] [Abstract][Full Text] [Related]
17. RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans.
Suklaew PO; Chusak C; Wang CK; Adisakwattana S
Food Funct; 2021 Sep; 12(17):7975-7985. PubMed ID: 34259302
[TBL] [Abstract][Full Text] [Related]
18. Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose.
Setyawati YD; Ahsan SF; Ong LK; Soetaredjo FE; Ismadji S; Ju YH
Food Chem; 2016 Jul; 203():158-164. PubMed ID: 26948601
[TBL] [Abstract][Full Text] [Related]
19. Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch.
Gope S; Samyor D; Paul AK; Das AB
Int J Biol Macromol; 2016 Dec; 93(Pt A):860-867. PubMed ID: 27645925
[TBL] [Abstract][Full Text] [Related]
20. Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle.
Li HT; Li Z; Fox GP; Gidley MJ; Dhital S
Food Chem; 2021 Jan; 336():127719. PubMed ID: 32768911
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
