Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.082
Abstract: The quality of cooked rice and its influence factors have always been the focus of researches. However, the formative mechanisms of its eating quality and structural changes of rice during cooking have seldom been evaluated.… read more here.
Keywords: cooked rice; viscoelasticity; dynamic viscoelasticity; enzyme activity ... See more keywords
Influence of hygrothermal condition on dynamic viscoelasticity of Chinese fir (Cunninghamia lanceolata). Part 1: moisture adsorption
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DOI: 10.1515/hf-2017-0129
Abstract: Abstract The dynamic viscoelasticity of Chinese fir was investigated by dynamic mechanical analysis (DMA), while the influence of the moisture adsorption (MAds) was the focus of the study. The specimens were climatized at 30, 40,… read more here.
Keywords: moisture adsorption; viscoelasticity chinese; moisture; dynamic viscoelasticity ... See more keywords