3D Extrusion Printability of Rice Starch and Optimization of Process Variables
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-020-02453-6
Abstract: Three-dimensional extrusion printing is an additive manufacturing approach with numerous emerging applications in the food industry. In this research, the effect of nozzle size (1.2 to 1.7 mm), print speed (800 to 2200 mm/min), and motor speed… read more here.
Keywords: rice starch; printability rice; starch; extrusion printability ... See more keywords
Microwave pretreatment promotes the annealing modification of rice starch.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125432
Abstract: Early indica rice starch can only be modified to a small extent by annealing treatment (ANN), which limits its application. Microwave pretreatment (MW) with different intensity was used to enhance the effectiveness of ANN, and… read more here.
Keywords: rice starch; modification; starch; microwave pretreatment ... See more keywords
Evaluation of the physicochemical properties and in vitro digestibility of the complex formed between rice starch and a novel pigment from Vaccinium bracteatum Thunb. leaf.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131627
Abstract: This study investigated the effect of Vaccinium bracteatum Thunb. leaf (VBTL) dark blue pigment on the physicochemical properties and in vitro digestibility of different rice starches. The results showed that glutinous rice starch (GRS) had… read more here.
Keywords: rice; rice starch; bracteatum thunb; pigment ... See more keywords
Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression
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DOI: 10.1016/j.foodhyd.2016.10.016
Abstract: Abstract This work investigated effects of the galacturonic acid content (GA), degree of methoxylation (DM), degree of amidation (DA) and molecular weight (M W ) of pectin on the pasting properties of rice starch (RS).… read more here.
Keywords: properties rice; investigation influence; rice starch; pectin ... See more keywords
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
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DOI: 10.1016/j.foodhyd.2019.105637
Abstract: Abstract The effects of thermomechanical treatment and guar gum (GG) addition on the in vitro digestibility of rice starch have been investigated. Rice starch added with GG at concentrations of 0, 0.025, 0.05, 0.075, or… read more here.
Keywords: vitro digestibility; guar gum; rice starch; digestibility ... See more keywords
Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106547
Abstract: Abstract The present study aimed to explore the effects of oil-in-water emulsion on the gelatinization, retrogradation, and digestibility of indica rice starch (IRS), japonica rice starch (JRS), and glutinous rice starch (GRS). With the emulsion,… read more here.
Keywords: rice starch; retrogradation; gelatinization; emulsion ... See more keywords
Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2017.11.039
Abstract: The aim of this study was to examine the effects of xanthan gum on the lipid digestibility, rheological properties, and β-carotene bioaccessibility of rice starch-based filled hydrogels. β-Carotene was solubilized within lipid droplets of emulsion… read more here.
Keywords: xanthan gum; rice starch; lipid digestion; xanthan ... See more keywords
Insights into the multi-scale structure and in vitro digestibility changes of rice starch-oleic acid/linoleic acid complex induced by heat-moisture treatment.
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DOI: 10.1016/j.foodres.2020.109612
Abstract: The study presents an innovative approach using heat-moisture treatment (HMT) to prepare rice starch-oleic acid (OA)/linoleic acid (LOA) complex. Relationship of the multi-scale structure-in vitro digestibility of rice starch-OA/LOA complex induced by HMT was established… read more here.
Keywords: acid; rice starch; complex; loa ... See more keywords
The influence of metal ions on the dielectric enhancement and radical generation of rice starch during microwave processing.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2016.09.107
Abstract: In this study, the effect of the enrichment of rice starch with metal ions on its capability to generate free radicals during microwave processing was investigated. The underlying mechanism was explored from two aspects: dielectric… read more here.
Keywords: rice starch; metal ions; microwave processing; starch ... See more keywords
Physicochemical properties, in-vitro digestibility and structural elucidation of RS4 from rice starch.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.07.057
Abstract: Starches extracted from four different rice cultivars were phosphorylated by using STMP/STPP to make modified food starches with high contents of type 4 resistant starch (RS4). The results revealed 10- fold improvement in RS4 content… read more here.
Keywords: stmp stpp; rice; rice starch; rs4 rice ... See more keywords
Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.11.247
Abstract: The investigation aims to microencapsulate anthocyanin extract from purple rice bran with modified glutinous rice starch to provide stable anthocyanin powder. The modified glutinous rice starch was used as wall material where anthocyanin extract was… read more here.
Keywords: rice starch; rheology; anthocyanin extract; rice ... See more keywords