Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels

Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels

(2019) Eng-Keng Seow et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation

(2017) Xiaohong Lan et al.   FOOD HYDROCOLLOIDS

A Review on Konjac Glucomannan Gels: Microstructure and Application

(2017) Dan Yang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Physical structure and absorption properties of tailor-made porous starch granules produced by selected amylolytic enzymes

(2017) Yi-seul Jung et al.   PLoS One

Honey: Chemical composition, stability and authenticity

(2016) Priscila Missio da Silva et al.   FOOD CHEMISTRY

Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch

(2016) Shujun Wang et al.   Scientific Reports

Gels as Precursors of Porous Matrices for Use in Foods: a Review

(2015) Teresa R. Cuadros et al.   Food Biophysics

Physicochemical properties of glutinous rice in the presence of alkali and borax

(2015) Sukanya Anupapsamosorn et al.   STARCH-STARKE

Molecular weight, chain profile of rice amylopectin and starch pasting properties

(2014) Chutarat Kowittaya et al.   CARBOHYDRATE POLYMERS

Direct potentiometric determination of diastase activity in honey

(2012) Milan Sak-Bosnar et al.   FOOD CHEMISTRY

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

(2010) P. Burey et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content

(2009) Sonoko AYABE et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Extraction and application of antioxidants from black glutinous rice

(2009) Kanitha Tananuwong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY