Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat‐moisture treatment

Documenti analoghi

• Effects of egg white protein with and without transglutaminase on the structural and physicochemical properties of heat‐moisture‐treated rice flour‐based pasta
  di: Aimé Roger Raherison, et al.
  Pubblicazione: (2025)
• Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour
  di: Thewika Keeratiburana, et al.
  Pubblicazione: (2024)
• Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch
  di: Yihui Li, et al.
  Pubblicazione: (2024)
• Modulating chestnut starch digestibility by heat–moisture synergistic recrystallization treatment: from condition optimization, physical properties to structural aspects
  di: Lu Li, et al.
  Pubblicazione: (2026)
• Influence of production area and storage on starch digestibility and glycemic properties of rice flour
  di: Chiemerie Famous Nwaeche, et al.
  Pubblicazione: (2026)