Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked i...

Descripción completa

Detalles Bibliográficos
Autores principales: Xiong, Qing, Qiao, Dongling, Niu, Meng, Xu, Yan, Jia, Caihua, Zhao, Siming, Li, Nannan, Zhang, Binjia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870924/
https://www.ncbi.nlm.nih.gov/pubmed/35205978
http://dx.doi.org/10.3390/foods11040501

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870924/
https://www.ncbi.nlm.nih.gov/pubmed/35205978
http://dx.doi.org/10.3390/foods11040501

Ejemplares similares