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For: Dang LTK, Therdthai N, Ratphitagsanti W. Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13814] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Number Cited by Other Article(s)
1
Yin X, Chen X, Hu J, Zhu L, Zhang H, Hong Y. Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review. Int J Biol Macromol 2023;253:127403. [PMID: 37832614 DOI: 10.1016/j.ijbiomac.2023.127403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/15/2023]
2
Improving the eating quality of brown rice by defatting combined with hydrothermal treatment. Food Res Int 2022;162:112020. [DOI: 10.1016/j.foodres.2022.112020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 09/27/2022] [Accepted: 10/01/2022] [Indexed: 11/23/2022]
3
Liu X, Xie H, Li J, Wang J, Ding T, Jin G, Song W, Chunfang S. Effects of soaking temperature and ultrasonic power on the cooking time and physical properties of brown rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
4
Li H, Xu M, Yao X, Wen Y, Lu S, Wang J, Sun B. The promoted hydrolysis effect of cellulase with ultrasound treatment is reflected on the sonicated rather than native brown rice. ULTRASONICS SONOCHEMISTRY 2022;83:105920. [PMID: 35077963 PMCID: PMC8789687 DOI: 10.1016/j.ultsonch.2022.105920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/11/2022] [Accepted: 01/14/2022] [Indexed: 05/21/2023]
5
Bonto AP, Tiozon RN, Sreenivasulu N, Camacho DH. Impact of ultrasonic treatment on rice starch and grain functional properties: A review. ULTRASONICS SONOCHEMISTRY 2021;71:105383. [PMID: 33227580 PMCID: PMC7786581 DOI: 10.1016/j.ultsonch.2020.105383] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/06/2020] [Accepted: 10/25/2020] [Indexed: 05/06/2023]
6
High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102536] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
7
Dang LTK, Therdthai N, Ratphitagsanti W. Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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