Effects of glutelin and lipid oxidation on the physicochemical properties of rice starch

The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment

(2019) Ya-Ru Wang et al.   FOOD CHEMISTRY

Effects of protein oxidation on gelatinization characteristics during rice storage

(2017) Jiayi Shi et al.   JOURNAL OF CEREAL SCIENCE

Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents

(2016) M.C. Garcia et al.   CARBOHYDRATE POLYMERS

The ageing mechanism of stored rice: A concept model from the past to the present

(2015) Zhongkai Zhou et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

(2014) Maryam Asnaashari et al.   FOOD CHEMISTRY

Effects of Heat Treatments on the Milling, Physicochemical, and Cooking Properties of Two Long-Grain Rice Cultivars During Storage

(2013) Youngbum Lee et al.   CEREAL CHEMISTRY

Phospholipids in rice: Significance in grain quality and health benefits: A review

(2013) Lei Liu et al.   FOOD CHEMISTRY

The effect of rice aging on the freeze–thaw stability of rice flour gels

(2012) Wattinee Katekhong et al.   CARBOHYDRATE POLYMERS

Quantitative dissection of lipid degradation in rice seeds during accelerated aging

(2011) Fawei Wang et al.   PLANT GROWTH REGULATION

Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents

(2010) Hyun-Jung Chung et al.   FOOD HYDROCOLLOIDS

Effect of storage proteins on pasting properties and microstructure of Thai rice

(2010) Teerarat Likitwattanasade et al.   FOOD RESEARCH INTERNATIONAL

Effect of Superheated Steam Treatment on Enzymes Related to Lipid Oxidation of Brown Rice

(2010) Kazuhito SATOU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Accelerated aging of jasmine brown rice by high-temperature fluidization technique

(2009) Donludee Jaisut et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of physicochemical properties of accelerated and naturally aged rice

(2007) Somchart Soponronnarit et al.   JOURNAL OF FOOD ENGINEERING