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Journal Abstract Search

333 related items for PubMed ID: 33794237

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  • 3. 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 15; 283():248-256. PubMed ID: 30722868
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  • 4. Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion.
    Chang T, Bian L, Li G, Zhang C.
    Food Chem; 2025 Jan 01; 462():140992. PubMed ID: 39208723
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  • 7. 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 01; 174(Pt 2):113663. PubMed ID: 37981365
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  • 9. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour.
    Asmeda R, Noorlaila A, Norziah MH.
    Food Chem; 2016 Jan 15; 191():45-51. PubMed ID: 26258700
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  • 11. Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch.
    Zhang L, Zhang J, Zhang K, Xie C, Yang R, Li G, Zhang C.
    Food Chem; 2024 Nov 30; 459():140387. PubMed ID: 38996639
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  • 14. Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings.
    Wang S, Wang X, Liu Y, Dong W, Fan H, Fan S, Ai Z, Yang Y, Suo B.
    Ultrason Sonochem; 2024 Nov 30; 110():107034. PubMed ID: 39173449
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  • 17. Milling of rice grains: effects of starch/flour structures on gelatinization and pasting properties.
    Hasjim J, Li E, Dhital S.
    Carbohydr Polym; 2013 Jan 30; 92(1):682-90. PubMed ID: 23218354
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  • 19. Effect of various pretreatments of potato on the cooking and texture properties of the developed potato-rice noodle.
    Shi C, Wei Z, Zhang Y, Deng Y, Liu G, Li P, Zhao Z, Zhou P, Luo L, Luo L, Tang X, Zhang M.
    J Food Sci; 2023 Jul 30; 88(7):3063-3074. PubMed ID: 37254271
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  • 20. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S, Yan X, Fu Y, Pang M, Chen R, Liu Y, Chen J, Liu C.
    Food Chem; 2021 Jun 30; 348():129032. PubMed ID: 33508598
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