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For: Qin W, Lin Z, Wang A, Xiao T, He Y, Chen Z, Wang L, Liu L, Wang F, Tong L. Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread. J Cereal Sci 2021;101:103296. [DOI: 10.1016/j.jcs.2021.103296] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Number Cited by Other Article(s)
1
Oh SM, Choi HS, Kwak J. Physicochemical properties of floury-type rice upon soaking and heating. Food Sci Biotechnol 2025;34:2177-2187. [PMID: 40351717 PMCID: PMC12064526 DOI: 10.1007/s10068-025-01859-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2024] [Revised: 03/07/2025] [Accepted: 03/10/2025] [Indexed: 05/14/2025]  Open
2
He W, Tang J, Chen Y, Liu G, Li Z, Tu J, Li Y. Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads. Gels 2025;11:86. [PMID: 39996629 PMCID: PMC11853857 DOI: 10.3390/gels11020086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2024] [Revised: 01/17/2025] [Accepted: 01/20/2025] [Indexed: 02/26/2025]  Open
3
Rostamabadi H, Yildirim-Yalcin M, Demirkesen I, Toker OS, Colussi R, do Nascimento LÁ, Şahin S, Falsafi SR. Improving physicochemical and nutritional attributes of rice starch through green modification techniques. Food Chem 2024;458:140212. [PMID: 38943947 DOI: 10.1016/j.foodchem.2024.140212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 06/05/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
4
Lu M, Yang W, Zhang H, Yu Y, Chen F, Hao Y. Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes. Foods 2024;13:3565. [PMID: 39593981 PMCID: PMC11593558 DOI: 10.3390/foods13223565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2024] [Revised: 10/27/2024] [Accepted: 10/31/2024] [Indexed: 11/28/2024]  Open
5
Cao R, Zhang Z, Wang X, Xia C, Cheng Y, Wang Z, Qiu J. Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour. Molecules 2024;29:5253. [PMID: 39598643 PMCID: PMC11596960 DOI: 10.3390/molecules29225253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2024] [Revised: 11/02/2024] [Accepted: 11/04/2024] [Indexed: 11/29/2024]  Open
6
Seh MA, Amin T, Hussain SZ, Bashir O, Bashir S, Makroo HA, Jan S, Yousouf M, Manzoor S, Gani G, Kaur G, Dar BN, Fayaz U, Shah IA. Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas. Int J Biol Macromol 2023;253:126612. [PMID: 37652335 DOI: 10.1016/j.ijbiomac.2023.126612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
7
Park J, Kim HS. Rice-Based Gluten-Free Foods and Technologies: A Review. Foods 2023;12:4110. [PMID: 38002168 PMCID: PMC10670158 DOI: 10.3390/foods12224110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023]  Open
8
Chen Z, Nie M, Xi H, He Y, Wang A, Liu L, Wang L, Yang X, Dang B, Wang F, Tong LT. Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour. Food Res Int 2023;173:113408. [PMID: 37803747 DOI: 10.1016/j.foodres.2023.113408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 08/18/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
9
He Y, Wang A, Qin W, Chen Z, Xi H, Nie M, Liu L, Wang L, Sun J, Bai Y, Huang Y, Sun P, Wang F, Tong LT. Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023;103:5077-5086. [PMID: 36990966 DOI: 10.1002/jsfa.12586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 02/24/2023] [Accepted: 03/29/2023] [Indexed: 06/08/2023]
10
Shang J, Xie S, Yang S, Duan B, Liu L, Meng X. Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes. Foods 2023;12:2319. [PMID: 37372530 DOI: 10.3390/foods12122319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/18/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023]  Open
11
He Y, Wang A, Chen Z, Nie M, Xi H, Gong X, Liu L, Wang L, Sun J, Bai Y, Huang Y, Sun P, Wang F, Tong LT. Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread. Int J Biol Macromol 2023;240:124376. [PMID: 37059285 DOI: 10.1016/j.ijbiomac.2023.124376] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/16/2023]
12
Burešová I, Červenka L, Šebestíková R, Augustová M, Jarošová A. Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking. Foods 2023;12:foods12061324. [PMID: 36981251 PMCID: PMC10048109 DOI: 10.3390/foods12061324] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/16/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023]  Open
13
Sun Z, Lyu Q, Zhuang K, Chen L, Wang G, Wang Y, Chen X, Ding W. Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
14
The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball. Foods 2023;12:foods12020280. [PMID: 36673371 PMCID: PMC9858382 DOI: 10.3390/foods12020280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 12/30/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023]  Open
15
Nie M, Piao C, Li J, He Y, Xi H, Chen Z, Wang L, Liu L, Huang Y, Wang F, Tong L. Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch. Molecules 2022;27:molecules27196524. [PMID: 36235062 PMCID: PMC9573687 DOI: 10.3390/molecules27196524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/26/2022] [Accepted: 09/29/2022] [Indexed: 11/05/2022]  Open
16
Saito K, Okouchi M, Yamaguchi M, Takechi T, Hatanaka Y, Kitsuda K, Mannari T, Takamura H. Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing. J Food Sci 2022;87:4820-4830. [PMID: 36181452 DOI: 10.1111/1750-3841.16333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 07/29/2022] [Accepted: 08/25/2022] [Indexed: 11/28/2022]
17
Yazar G, Demirkesen I. Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09321-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
18
He Y, Xi H, Chen Z, Nie M, Qin W, Wang A, Liu L, Wang L, Sun J, Bai Y, Huang Y, Wang F, Tong L. Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
19
Sharanagat VS, Singh L, Nema PK. Approaches for development of functional and low gluten bread from sorghum: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
20
Wang H, Li Z, Wang L, Cui SW, Qiu J. Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein. Food Chem 2022;387:132835. [DOI: 10.1016/j.foodchem.2022.132835] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 03/21/2022] [Accepted: 03/26/2022] [Indexed: 01/17/2023]
21
Qin W, Xi H, Wang A, Gong X, Chen Z, He Y, Wang L, Liu L, Wang F, Tong L. Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality. MOLECULES (BASEL, SWITZERLAND) 2022;27:molecules27175403. [PMID: 36080172 PMCID: PMC9457677 DOI: 10.3390/molecules27175403] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/19/2022] [Accepted: 08/20/2022] [Indexed: 12/30/2022]
22
Vacuum modification of partial-baked wheat bread: Evaluation of the physicochemical, microstructural properties and acrylamide content. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
23
Taniguchi A, Miura M, Ikeda TM, Kaneko S, Kobayashi R. Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
24
Zhong C, Xiong Y, Lu H, Luo S, Wu J, Ye J, Liu C. Preparation and characterization of rice starch citrates by superheated steam: A new strategy of producing resistant starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112890] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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