The Impact of Rice Lipid on In Vitro Rice Starch Digestibility
Foods, 2022 The negative role of lipids in rice starch digestion is well-known; however, the effect of individual native lipids on starch digestibility has not been studied.
Amina Khatun +2 more
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Understanding the Relationship between the Molecular Structure and Physicochemical Properties of Soft Rice Starch [PDF]
Foods, 2023 The relationship between the molecular structure and physicochemical properties of soft rice starch (SRS) has been investigated in this research. The amylose content of SRS ranged from 10.76% to 11.85%, classified as the very low amylose type.
Congnan Zhang, Wei Xue, Ting Li, Li Wang
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Effect of Rice Protein on the Gelatinization and Retrogradation of Rice Starch with Different Moisture Content [PDF]
FoodsRice protein and moisture content are pivotal in the gelatinization and retrogradation processes of rice starch. This study aimed to explore the influence of rice protein on these processes by preparing rice starch gels with varying moisture levels and ...
Yifu Zhang +4 more
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Characterization and Evaluation of Heat–Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties [PDF]
Foods, 2023 This study sought to evaluate starch from black and red rice modified by heat–moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds.
Victor Herbert de Alcântara Ribeiro +3 more
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Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate [PDF]
FoodsIn order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour.
Xiaofei Liu +8 more
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Effect of rice protein on the retrogradation of waxy rice starch gels. [PDF]
Food Sci BiotechnolThis study investigated the effects of rice protein (RP) addition on the retrogradation of waxy rice starch (WRS) gels during storage. The retrogradation behavior was evaluated using a rapid visco analyser, a differential scanning calorimeter, an X-ray diffractometer, a texture analyser, and a scanning electron microscope.
Baek M, Jeong S, Jeon S, Mun S.
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Physical properties of waxy rice starch gel with Chew-Kuk (Gnaphalium polycaulon) [PDF]
E3S Web of Conferences, 2020 This research aimed to study effects of Chew-Kuk on physical properties of waxy rice starch gel. Sensory evaluation, color and textural profiles were determining criteria used to evaluate the waxy rice starch gel with added Chew-Kuk.
Wongsa Jittimon, Aichayawanich Sawanit
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Current Research in Food Science, 2022 With the continuous improvement of rice production capacity and the accumulation of reserves year by year, rice sometimes has to be stored for a long time.
Shijie Shi +8 more
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Liang you shipin ke-ji, 2021 The rice starch-based films reinforced with waxy maize starch nanocrystal (SNC) is prepared by solvent casting method. The effects of SNC concentration on the mechanical properties, water vapor permeability, thermal stability and microstructure of rice ...
XIAO Qian, HUANG Min, LIU Yu-xin
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The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch
Foods, 2022 Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health.
Cheng Li, Wenwen Yu, Robert G. Gilbert
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