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Number Cited by Other Article(s)
1
Zhang L, Zhang J, Zhang K, Xie C, Yang R, Li G, Zhang C. 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. Food Chem 2024;459:140387. [PMID: 38996639 DOI: 10.1016/j.foodchem.2024.140387] [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: 03/01/2024] [Revised: 06/07/2024] [Accepted: 07/06/2024] [Indexed: 07/14/2024]
2
Ye P, Cui B, Mao C, Wang K, Xie Y, Sun Y, Chen X, Wang Y, Wang Y. Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour. Food Chem 2024;437:137925. [PMID: 37939422 DOI: 10.1016/j.foodchem.2023.137925] [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: 07/12/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/10/2023]
3
A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment. Polymers (Basel) 2022;14:polym14245447. [PMID: 36559814 PMCID: PMC9786624 DOI: 10.3390/polym14245447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022]  Open
4
Jiang L, Qi M, Deng Y, Suo W, Song J, Zhang M, Zheng H, Zhang D, Chen S, Li H. Extrusion-induced pre-gelatinization and hydrolyzation of rice adjunct contributed to the mashing performance. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
5
Guo Y, Sun L, Chen L, Wang X, Wang C, Gong K. Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2019-0170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
6
Liu Y, Chen J, Wu J, Luo S, Chen R, Liu C, Gilbert RG. Modification of retrogradation property of rice starch by improved extrusion cooking technology. Carbohydr Polym 2019;213:192-198. [DOI: 10.1016/j.carbpol.2019.02.089] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 02/21/2019] [Accepted: 02/25/2019] [Indexed: 11/15/2022]
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