Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum-Reference-Cited by-同舟云学术

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Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum

Published:2024 Issue: Volume:8 Page:100743
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Ao Wenmin,Qin Likang,Wu Ning,Ge Pingzhen,Hu Chengmei,Hu Jinlan,Peng Yujie,Zhu Yong

Funder

Science and Technology Program of Guizhou Province

Chuzhou Science and Technology Program

Publisher

Elsevier BV

Reference55 articles.

1. Rheology of starch dispersions at high temperatures;Ahuja;J. Texture Stud.,2020

2. Chemistry, structure, functionality and applications of rice starch;Amagliani;J. Cereal. Sci.,2016

3. Low temperature sweetening in susceptible and resistant potatoes: starch structure and composition;Barichello;J. Food Sci.,1990

4. The interaction between wheat starch and pectin with different esterification degree and its influence on the properties of wheat starch-pectin gel;Chen;Food Hydrocolloids,2023

5. Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content;Chen;Food Hydrocolloids,2017

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1. Fermentation initiated by lactic acid bacteria coupled with Saccharomyces cerevisiae improved the gelatinous suitability of rice;Food Chemistry: X;2025-07

2. Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles;Food Chemistry: X;2025-05

3. The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate;Journal of Cereal Science;2025-03

4. Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles;International Journal of Gastronomy and Food Science;2025-03

5. Effects of fermentation with Lactobacillus plantarum on rice flour: The role of granular characteristics;Food Chemistry;2025-02

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