[1] |
HUO Yinqiang, WANG Yao, CHEN Jiangping, LIU Songji, LIU Chuanju, NIE Rongzu, TANG Shangwen.
Effects of High Energy Ball Milling on Physicochemical Properties and Structure of Rice Starch
[J]. FOOD SCIENCE, 2020, 41(13): 89-95.
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[2] |
ZHOU Yanqing, XIANG Zhongqi, HE Lu, ZHAO Wenjing, YANG Ying.
Development of a System Combining Sodium Alginate Gelation and Rice Starch Gelatinization
[J]. FOOD SCIENCE, 2019, 40(4): 28-33.
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[3] |
CAO Chuan, SHEN Mingyu, XU Li, WEI Dongmei, ZHOU Yibin.
Effect of Pullulan on the Structure and Rheological Properties of Starches from Three Rice Varieties
[J]. FOOD SCIENCE, 2019, 40(21): 88-93.
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[4] |
ZHOU Yanqing, HE Lu, XIANG Zhongqi, ZHAO Wenjing, LI Anping, YANG Ying.
Thermodynamic Analysis of the Effect of Sodium Alginate and Calcium Chloride on Rice Starch Retrogradation
[J]. FOOD SCIENCE, 2019, 40(2): 6-11.
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[5] |
HUANG Lianyan, ZHANG Xiaoshuang, ZHANG Junhui, ZHANG Huijuan, WANG Jing.
Effect of Different Cereal Brans on Dough Rheological Properties and Gluten Secondary Structure
[J]. FOOD SCIENCE, 2017, 38(23): 1-7.
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[6] |
OUYANG Mengyun, WANG Yan, WU Weiguo, LIAO Luyan.
Response Surface Methodology for Optimization of Preparation Process for RS3 Type Resistant Indica Rice Starch by Seed Crystal Induction Combined with Dual-Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2017, 38(18): 244-250.
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[7] |
LUO Shunjing, LI Yan, YANG Rong, HU Xiuting, LIU Yunfei, LIU Chengmei.
Effects of Amino Acids on Pasting and Rheological Properties of Rice Starch
[J]. FOOD SCIENCE, 2017, 38(15): 178-182.
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[8] |
LIU Yanmei, ZUO Xiaobo, FANG Sheng, CHEN Jie, MENG Yuecheng.
Effect of Hydrocolloids on the Rheology and Retrogradation of Rice Starch
[J]. FOOD SCIENCE, 2017, 38(1): 47-52.
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[9] |
ZHAO Liping1, HAN Yongbin1,*, HU Qiuhui2, FANG Yong2, GU Zhenxin1.
Effect of Germination on Functional Properties of Brown Rice Starch
[J]. FOOD SCIENCE, 2015, 36(5): 45-49.
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[10] |
ZENG Zi-cong, LIU Cheng-mei, LUO Shun-jing*, CHEN Jun, FU Zhen, GONG Er-sheng.
Retrogradation of Rice Starch Inhibited by Soluble Soybean Polysaccharides Modified through Dynamic High Pressure Microfluidization
[J]. FOOD SCIENCE, 2014, 35(21): 40-44.
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[11] |
AI Zhi-lu1,2,3,CHEN Di1,XIE Xin-hua1,2,PAN Zhi-li1,2,WANG Na1,2,SUO Biao1,2,HUANG Zhong-min1,*.
Effect of Palmitic Acid and Oleic Acid on Thermal Properties of Waxy Rice Starch
[J]. FOOD SCIENCE, 2013, 34(21): 20-23.
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[12] |
HAN Chun-ran,YAO Shan-shan,XU Xin.
Granule Structure and Physico-chemical Properties of Light Speckled Kidney Bean Starch
[J]. FOOD SCIENCE, 2012, 33(3): 63-67.
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[13] |
GOU Lin,WANG Ze-nan,HAN Tang-jian,JIANG Yan,XU Chun-ze.
Preparation of Octenyl Succinic Anhydride Modified Broken Rice Starch
[J]. FOOD SCIENCE, 2011, 32(18): 77-80.
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[14] |
WANG Xiao-yan,WANG Hong-zi,HUANG Wei-ning,,ZHENG Jian-xian,RAYAS-DUARTE Patricia.
Termomechanical and Baking Characteristics of High Dietary Fiber Dough
[J]. FOOD SCIENCE, 2011, 32(13): 78-83.
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[15] |
YI Cui-ping,CAI Ji-xiang,LIU Rui-xing.
Preparation of Maltose Syrup from Rice Starch
[J]. FOOD SCIENCE, 2010, 31(24): 24-27.
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