Effect of weak alkaline electrolyzed water on rice cooking: Promoting rapid water absorption and enhancing the quality and digestibility-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of weak alkaline electrolyzed water on rice cooking: Promoting rapid water absorption and enhancing the quality and digestibility

Published:2024-06 Issue: Volume:94 Page:103690
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhang Yifu,Yang Tongliang,Duan Wenwang,Liu Yi,Li Shuhong,Chen Ye

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference39 articles.

1. Hydration kinetics of rice kernels under vacuum and pressure;Bello;International Journal of Food Engineering,2008

2. Effect of soaking on wet-milling of rice;Chiang;Journal of Cereal Science,2002

4. Supramolecular association of water molecules forming discrete clusters in the voids of coordination polymers;Das;Current Opinion in Solid State & Materials Science,2009

5. New approach in translational medicine: Effects of electrolyzed reduced water (ERW) on NF-B/iNOS pathway in U937 cell line under altered redox state;Franceschelli;International Journal of Molecular Sciences,2016

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP