Results 211 to 220 of about 3,471 (225)

Characteristics of Noodles Made from Rice Flours of Major Non-glutinous Rice Cultivars of Japan

Asian Food Science Journal, 2018
Takeshi Nagai, Anri Takagi, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki   +4 more
openaire   +1 more source

Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings

Food Chemistry, 2019
Hongwei Wang, Hua Zhang
exaly  

Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

Carbohydrate Polymers, 2019
Hongyan Li
exaly  

Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions

Food Chemistry, 2020
Xiao Xu, David Julian McClements, Lu Huang   +2 more
exaly  

The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR, 13C NMR and DSC

International Journal of Biological Macromolecules, 2014
Lin Li
exaly  

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Food Research International, 2019
Zi-Rui Huang, Jia-Li Hong, Feng Zeng
exaly  

Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour

Food Hydrocolloids, 2021
exaly  

High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains - A comparative study

Food Hydrocolloids, 2020
Shuang Qiu, Mark Emile Punzalan, Alireza Abbaspourrad   +2 more
exaly  

Preparation and physicochemical properties of three types of modified glutinous rice starches

Carbohydrate Polymers, 2016
Liping Yang, Haisong Wang
exaly  

Susceptibility of glutinous rice starch to digestive enzymes

Carbohydrate Polymers, 2015
Li Guo
exaly