Radio frequency treatment improved the slowly digestive characteristics of rice flour

The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch

(2021) Xiangzhen Ge et al.   FOOD CHEMISTRY

The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour

(2021) Asranudin et al.   FOOD HYDROCOLLOIDS

Effect of starch multi-scale structure alteration on japonica rice flour functionality under infrared radiation drying and storage

(2021) Yao Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour

(2021) Ángela García Solaesa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment

(2021) Ah-Na Kim et al.   Food Bioscience

Structural variations of rice starch affected by constant power microwave treatment

(2021) Zhong Han et al.   FOOD CHEMISTRY

Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes

(2020) Ling Zhu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes

(2020) Shuai Zhou et al.   FOOD HYDROCOLLOIDS

Structure and properties of soft rice starch

(2020) Lingling Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour

(2020) Huang Zhang et al.   FOOD HYDROCOLLOIDS

Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour

(2020) Han-kun Zhu et al.   FOOD RESEARCH INTERNATIONAL

Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch

(2020) Mengting Ma et al.   JOURNAL OF CEREAL SCIENCE

Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours

(2020) Rongbin Cui et al.   ULTRASONICS SONOCHEMISTRY

Effect of superheated steam treatment on the structural and digestible properties of wheat flour

(2020) Yongshuai Ma et al.   FOOD HYDROCOLLOIDS

Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems

(2020) Qingfa Wang et al.   FOOD CHEMISTRY

Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

(2020) Antonio J. Vela et al.   FOOD HYDROCOLLOIDS

Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment

(2020) Chaofan Guo et al.   FOOD HYDROCOLLOIDS

Dual-frequency ultrasonic effect on the structure and properties of starch with different size

(2019) Aijun Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator

(2019) Jorge Tiago Schwanz Goebel et al.   FOOD HYDROCOLLOIDS

The impacts of particle size on starch structural characteristics and oil-binding ability of rice flour subjected to dry heating treatment

(2019) Wanxia Zhou et al.   CARBOHYDRATE POLYMERS

Microwave pretreatment promotes the annealing modification of rice starch

(2019) Yejun Zhong et al.   FOOD CHEMISTRY

Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato

(2018) Zhenna Zhang et al.   FOOD CHEMISTRY

Physical and structural properties of potato starch modified by dielectric treatment with different moisture content

(2018) Tianyu Xia et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

(2018) Marina Villanueva et al.   JOURNAL OF FOOD ENGINEERING

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

(2017) Meng Niu et al.   JOURNAL OF CEREAL SCIENCE

NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior

(2017) Baris Ozel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

(2015) Workineh Abebe et al.   CARBOHYDRATE POLYMERS

Pilot-Scale Radio Frequency Drying of Macadamia Nuts: Heating and Drying Uniformity

(2014) Yunyang Wang et al.   DRYING TECHNOLOGY

Physicochemical and crystalline properties of heat-moisture-treated rice starch: combined effects of moisture and duration of heating

(2014) Xiangli Kong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

(2013) Esther de la Hera et al.   CARBOHYDRATE POLYMERS

Effect of drying involving fluidisation in superheated steam on physicochemical and antioxidant properties of Thai native rice cultivars

(2013) Pattama Rumruaytum et al.   JOURNAL OF FOOD ENGINEERING

Heating uniformity and differential heating of insects in almonds associated with radio frequency energy

(2013) S. Wang et al.   JOURNAL OF STORED PRODUCTS RESEARCH