Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles-Reference-Cited by-同舟云学术

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Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles

Published:2025-03 Issue: Volume:39 Page:101120
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Zhang Sijie,Ma Yuru^ORCID,Ren Xianlong,Wu Weiguo,Liao Luyan

Publisher

Elsevier BV

Reference34 articles.

1. Pregelatinized starches enriched in slowly digestible and resistant fractions;Agama-Acevedo;Lebensm. Wiss. Technol.,2018

2. Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour;Amadou;Food Bioprod. Process.,2014

3. Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum;Ao;Curr. Res. Food Sci.,2024

4. Effects of Lactobacillus plantarum fermentation on the structure, physicochemical properties, and digestibility of foxtail millet starches;Chang;Int. J. Biol. Macromol.,2024

5. Complexation of rice starch/flour and maize oil through heat moisture treatment: structural, in vitro digestion and physicochemical properties;Chen;Int. J. Biol. Macromol.,2017

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