Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran-Reference-Cited by-同舟云学术

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Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran

Published:2021-04 Issue: Volume:113 Page:106488
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wu Na-Na,Qiao Cong-Cong,Tian Xiao-Hong,Tan Bin,Fang Yong

Funder

National Natural Science Foundation of China

Natural Science Foundation of Beijing Municipality

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Methods 61-02.01 for RVA;America Association of Cereal Chemistry AACC,1999

2. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012

3. Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean;Arribas;LWT-Food Science and Technology,2019

4. Collet and cooking extrusion change the soluble and insoluble β-glucan contents of barley;Chang;Journal of Cereal Science,2015

5. Effect of pullulan on the short-term and long-term retrogradation of rice starch;Chen;Carbohydrate Polymers,2015

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2. Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains;Food Chemistry: X;2024-10

3. Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels;International Journal of Biological Macromolecules;2024-08

4. Effects of soluble dietary fiber from pomegranate peel on the physicochemical properties and in-vitro digestibility of sweet potato starch;International Journal of Biological Macromolecules;2024-07

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