Recent advances in processing food powders by using superfine grinding techniques: A review
Food powders are ubiquitous in people's daily life and food industry production with
numerous advantages. With the increasing use of food powder in the world, it is increasingly …
numerous advantages. With the increasing use of food powder in the world, it is increasingly …
Interactions between phenolic compounds, amylolytic enzymes and starch: An updated overview
Polyphenols are reported to modulate starch digestibility via either direct inhibition of alpha-
glycosidase digestive enzymes and/or the formation of inclusion and non-inclusion …
glycosidase digestive enzymes and/or the formation of inclusion and non-inclusion …
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems
Q Wang, L Li, X Zheng - Food chemistry, 2020 - Elsevier
Starchy food is quiet common in human diet. Starch is often modified to be endowed with
specific functionalities. Making flour by milling is almost inevitable during starch-based food …
specific functionalities. Making flour by milling is almost inevitable during starch-based food …
Composition and protein profile analysis of rice protein ingredients
L Amagliani, J O'Regan, AL Kelly… - Journal of Food …, 2017 - Elsevier
The objective of this study was to investigate the nutrient composition and protein profile of a
range of rice protein ingredients containing 32–78% total protein. Rice protein ingredients …
range of rice protein ingredients containing 32–78% total protein. Rice protein ingredients …
Influence of particle size on the properties of rice flour and quality of gluten-free rice bread
W Qin, Z Lin, A Wang, Z Chen, Y He, L Wang, L Liu… - Lwt, 2021 - Elsevier
To investigate the influence of particle size on the quality of rice flour and rice bread, the rice
flour with similarly low damaged starch content (4 g/100g) with different particle sizes (> 200 …
flour with similarly low damaged starch content (4 g/100g) with different particle sizes (> 200 …
Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia
Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐
rich diet, consisting of foods in the form of grains, for example, rice, or a food product made …
rich diet, consisting of foods in the form of grains, for example, rice, or a food product made …
Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch
Q Sun, M Gong, Y Li, L Xiong - Carbohydrate polymers, 2014 - Elsevier
Proso millet (Panicum miliaceum L.) flour and starch were heated in a dry state at 130° C for
2 or 4 h. The effects of dry heat treatment (DHT) on the pasting, morphological and structural …
2 or 4 h. The effects of dry heat treatment (DHT) on the pasting, morphological and structural …
Effect of milling methods on the properties of rice flour and gluten-free rice bread
T Wu, L Wang, Y Li, H Qian, L Liu, L Tong, X Zhou… - Lwt, 2019 - Elsevier
The properties of rice flour are very important for making gluten-free rice bread. In this study,
rice flour was prepared using different milling methods (wet-milling, cyclone-milling and …
rice flour was prepared using different milling methods (wet-milling, cyclone-milling and …
Effects of grain milling on starch structures and flour/starch properties
Milling or grinding of cereal grains to produce flour is frequently accompanied by damage to
starch granules, disruption of starch crystalline structure, and degradation of starch …
starch granules, disruption of starch crystalline structure, and degradation of starch …
Variation in amylose fine structure of starches from different botanical sources
The molecular structures of amylose and amylopectin have an impact on functional
properties of starch-containing food. This is the first study comparing amylose size …
properties of starch-containing food. This is the first study comparing amylose size …