The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the ri...

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Detalles Bibliográficos
Autores principales: Xiang, Guiyuan, Li, Jiangtao, Lin, Qinlu, Zhang, Yili, Ding, Yuqin, Guo, Xiaofeng, Pan, Qianru, Liu, Qiongxiang, Fu, Xiangjin, Yang, Ying, Han, Wenfang, Fang, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534091/
https://www.ncbi.nlm.nih.gov/pubmed/37780235
http://dx.doi.org/10.1016/j.fochx.2023.100785

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534091/
https://www.ncbi.nlm.nih.gov/pubmed/37780235
http://dx.doi.org/10.1016/j.fochx.2023.100785

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