Parameterizing starch chain-length distributions for structure-property relations
Understanding starch structure-property relationship is important for the development of new
generation of starch-based foods with desirable functions. Recent developments of …
generation of starch-based foods with desirable functions. Recent developments of …
Electronic nose for volatile organic compounds analysis in rice aging
J Xu, K Liu, C Zhang - Trends in Food Science & Technology, 2021 - Elsevier
Background Rice plays a significant role in providing basic energy and essential nutrients
for humans. Its quality is of great concern to the agricultural industries and consumers. Due …
for humans. Its quality is of great concern to the agricultural industries and consumers. Due …
Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food
D Kong, M Zhang, AS Mujumdar, J Li - Food Research International, 2023 - Elsevier
Glutinous rice flour, the main component of Qingtuan, has increased adhesiveness after
gelatinization and hardness after aging; this results in great challenge in swallowing if for …
gelatinization and hardness after aging; this results in great challenge in swallowing if for …
A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property
C Li, Y Hu, T Huang, B Gong, WW Yu - International Journal of Biological …, 2020 - Elsevier
Starch fine molecular structures are of essentially important in determining its pasting and
retrogradation properties. In this study, 10 different starches from various botanical sources …
retrogradation properties. In this study, 10 different starches from various botanical sources …
A systematic review of rice noodles: Raw material, processing method and quality improvement
Background The increased consumption of rice noodle, a traditional rice-based product with
high nutritional values and pleasant tastes, has led to increased research attention …
high nutritional values and pleasant tastes, has led to increased research attention …
Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains
H Wang, Y Wang, R Wang, X Liu, Y Zhang, H Zhang… - Food …, 2022 - Elsevier
Rice short-term (less than 12 months) storage significantly affected starch structures and
physicochemical properties, and in turn, influenced rice functionalities. However, effects of …
physicochemical properties, and in turn, influenced rice functionalities. However, effects of …
Main controllers for improving the resistant starch content in cooked white rice
X Yi, C Li - Food hydrocolloids, 2022 - Elsevier
White rice is the staple food for more than half of the world's population, but it has a high
glycemic index and minor resistant starch (RS) content. The consumption of cooked white …
glycemic index and minor resistant starch (RS) content. The consumption of cooked white …
[HTML][HTML] Identification of aged-rice adulteration based on near-infrared spectroscopy combined with partial least squares regression and characteristic wavelength …
Z Li, J Song, Y Ma, Y Yu, X He, Y Guo, J Dou, H Dong - Food Chemistry: X, 2023 - Elsevier
The long-term storage of rice will inevitably be involved in the deterioration of edible quality,
and aged rice poses a great threat to food safety and human health. The acid value can be …
and aged rice poses a great threat to food safety and human health. The acid value can be …
Interactions between leached amylose and protein affect the stickiness of cooked white rice
C Li, Y Ji, E Li, RG Gilbert - Food Hydrocolloids, 2023 - Elsevier
Stickiness is a major factor determining the eating quality of cooked rice, but the molecular
mechanisms governing this property are not fully understood. In the present study, two …
mechanisms governing this property are not fully understood. In the present study, two …
Fecal microbiota responses to rice RS3 are specific to amylose molecular structure
Abstract Resistant starch type 3 (RS3) benefits colon health, but the molecular structural
reasons for this effect are unclear. Five rice starches with varied amylose content (19.1 …
reasons for this effect are unclear. Five rice starches with varied amylose content (19.1 …