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Optimizing pureed diets via texture analysis: A study on the impact of different energy levels and ingredient ratios on nasogastric tube patency. [PDF]
PLoS OneChen M +5 more
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Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation. [PDF]
FoodsCheng L +6 more
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The Effect of Fructooligosaccharide and Inulin Addition on the Functional, Mechanical, and Structural Properties of Cooked Japonica Rice. [PDF]
GelsDai B +6 more
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Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities
International Journal of Biological Macromolecules, 2021This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour.
Zexue Lin, Wanyu Qin, Junrong Huang
exaly +3 more sources
Meat Science, 2012
This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties.
Hyunnho Cho +2 more
exaly +3 more sources
This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties.
Hyunnho Cho +2 more
exaly +3 more sources
Food Chemistry, 2019
In this study, the impacts of pregelatinized starch (PGS) with different conditions (2-8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined. The results indicated PGS favored the formation of elastic gel-like network structure on starch granules.
Hongwei Wang, Xuewei Zhao, Hua Zhang
exaly +3 more sources
In this study, the impacts of pregelatinized starch (PGS) with different conditions (2-8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined. The results indicated PGS favored the formation of elastic gel-like network structure on starch granules.
Hongwei Wang, Xuewei Zhao, Hua Zhang
exaly +3 more sources
Normal rice flours perform better in gluten‐free bread than glutinous rice flours
Journal of Food Science, 2022Abstract This study aims to determine gluten‐free bread‐making potential of different types of rice, particularly comparing normal rice versus glutinous rice flours. Proximate and chemical compositions, hydration, and dough mixing and pasting properties of ten rice cultivars (i.e., seven ...
Yijie Gui +6 more
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Novel Pressure-Sensitive Adhesive Made from Glutinous Rice Flour
Key Engineering Materials, 2020Successfully pressure-sensitive adhesives have been used by many industrial tape and label applications.This tape widely used in daily life of adhesive bandage. In this work, the novel the adhesive is fabricated from glutinous rice flour, gelatin, polyvinyl alcohol, borax, methyl paraben and glycerol.
Worapat Prachasilchai +5 more
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Steady and dynamic shear rheology of glutinous rice flour dispersions
International Journal of Food Science & Technology, 2006SummaryThe steady and dynamic shear rheological properties of Korean glutinous rice flour dispersions were evaluated at different concentrations (4, 5, 6, 7 and 8%). Glutinous rice flour dispersions at 25 °C showed a shear‐thinning behaviour (n = 0.487–0.522) with low magnitudes of Casson yield stresses (σoc = 0.056–0.339 Pa).
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