Keywords: نشاسته برنج; Rice starch; Digestibility; Low glycemic; Protein; α-amylase activity;
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Keywords: نشاسته برنج; Active packaging; Antioxidant activity; Fish protein; Pink pepper phenolic compounds; Rice starch;
Keywords: نشاسته برنج; Rice starch; Dynamic high-pressure microfluidization; Octenyl succinic anhydride; Modification; Physicochemical properties;
Keywords: نشاسته برنج; Rice starch; Cross-link; Hydrogel; Amylose; Gelatinization process;
Keywords: نشاسته برنج; Microwave; Functional properties; Gel rheology; Potato starch; Rice starch;
Keywords: نشاسته برنج; RS; rice starch gel; DP; degree of polymerization; LPI; low DP inulin (DPâ¯<â¯1â¯0); MPI; medium DP inulin (DPâ¯â¥â¯10); HPI; high DP inulin (DPâ¯>â¯23); FTC; freeze-thaw cycle; SEM; scanning electron microscopy; NMR; nuclear magnetic resonance; D
Keywords: نشاسته برنج; Pul; pullulan; MRI; magnatic resonance imaging; PEI; polyethylenimine; SEM; scanning electron microscope; DLS; dynamic light scattering; SAXS; small angle X-ray scattering; FT-IR; Fourier-transform infrared spectroscopy; GPC; gel permeation chromatography
Keywords: نشاسته برنج; Rice starch; Gelatinization; Kinetics; Rheology; Modeling; Granule growth;
Keywords: نشاسته برنج; Rice starch; Pullulan; Microstructure; Digestibility; Starch (PubChem CID: 24836924); Pullulan (PubChem CID: 92024139); Glucose (PubChem CID: 5793); Water (PubChem CID: 962); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207);
Keywords: نشاسته برنج; Rice starch; Molecular structure; Crystalline structure; Processing adaptability;
Keywords: نشاسته برنج; Coatings; Chitosan; Rice starch; Modified packaging paper; Ultrasound treatment;
Keywords: نشاسته برنج; Anti-retrogradation; Rice starch; Grass carp protein hydrolysate; Dynamic rheology; Recrystallization; Mesoscopic structure;
Keywords: نشاسته برنج; Potato starch; Rice starch; Microwave-absorbing properties; Non-additive response;
Keywords: نشاسته برنج; DPPH; FRAP; FTIR; XRD; Rice starch; DSC;
Keywords: نشاسته برنج; Rice starch; Pasting properties; Pectin; Structure; Multiple regression;
Keywords: نشاسته برنج; Rice starch; Nitrogen level; Structure and physicochemical properties;
Keywords: نشاسته برنج; Extrusion cooking; Pea protein isolate; Rice starch; Structure; Texture; X-ray micro-computed tomography;
Keywords: نشاسته برنج; Chain-length distribution; Molecular size; Amylopectin; Amylose; Rice starch;
Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates
Keywords: نشاسته برنج; Rice bran protein; Enzymatic hydrolysis; Rice starch; Retrogradation; Recrystallization; Structure;
Keywords: نشاسته برنج; Rice starch; Resistant starch; Heat-moisture treatment; Acid hydrolysis; Physicochemical properties;
Keywords: نشاسته برنج; Pyrodextrinization; Microencapsulation; Release; Digestible starch; Rice starch;
Keywords: نشاسته برنج; Insoluble dietary fiber; Dynamic high pressure microfluidization; Gelatinization; Rheology; Rice starch;
Keywords: نشاسته برنج; Rice starch; Irradiation; Physicochemical properties
Keywords: نشاسته برنج; Rice starch; Hydrothermal treatment; Molecular structure; Crystalline structure; In vitro digestibility
Keywords: نشاسته برنج; Electron paramagnetic resonance; Raman spectroscopy; Carbohydrate radicals; Rice starch; Microwave activation
Keywords: نشاسته برنج; Ultrasound treatment; Brown rice; Rice starch; Texture properties; Thiamin content
Keywords: نشاسته برنج; Rice starch; Composition; Functional properties; Food applications
Keywords: نشاسته برنج; Rice starch; Amylose content; Physicochemical characteristics;
Keywords: نشاسته برنج; Rice flour; Fast alkaline extraction; Rice starch; Rice protein;
Keywords: نشاسته برنج; Heat-moisture treatment; Paddy; Rice starch; Starch extraction;
Keywords: نشاسته برنج; Amylopectin; Flow behavior; High speed jet; Retrogradation; Rice starch;
Keywords: نشاسته برنج; Pullulan; Rice starch; Retrogradation; Thermal properties; X-ray diffraction; Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); Water (PubChem CID: 962);
Keywords: نشاسته برنج; Amylose content; Carboxymethylation; Reaction conditions; Rice starch;
Keywords: نشاسته برنج; Rice starch; Tapioca starch; Starch blend; Rheological property; Thermal property;
Keywords: نشاسته برنج; Rice starch; Acetylation; Hydroxypropylation; Cross-linking; Dual-modification;
Keywords: نشاسته برنج; Acetic anhydride; Acetylation; Application in food; Degree of substitution; Rice starch;
Keywords: نشاسته برنج; AAC; apparent amylose content; ADH; adhesiveness; BD; breakdown; COH; cohesiveness; CPV; cold paste viscosity; DSC; differential scanning calorimeter; GT; gelatinisation temperature; HD; hardness; HPV; hot paste viscosity; PTime; peak time; PTemp; pasting
Keywords: نشاسته برنج; Rice starch; Molecular structure; In vitro digestibility
Keywords: نشاسته برنج; Rice starch; Hydroxypropylated rice starch; Gelatinization; Biodegradable film; Mechanical properties
Keywords: نشاسته برنج; Rice starch; Microwaves; Lamellar repeat structure; Small angle X-ray scattering; Linear correlation function;
Keywords: نشاسته برنج; lump-free cooked rice and rice porridge; thermostable enzyme; disproportionating enzyme; rice starch; alpha-glucanotransferase; cyclodextrin glucanotransferase;
Keywords: نشاسته برنج; Rice starch; Glutelin; Globulin; Physicochemical propertiesRVA, rapid visco-analyser; ANOVA, analysis of variance; RVU, rapid visco-analyser unit
Keywords: نشاسته برنج; Rice starch; Pullulan; Rheological properties; Macromolecular interaction
Keywords: نشاسته برنج; Rice starch; Gamma irradiation; Morphological properties; Pasting properties; Physicochemical properties
Keywords: نشاسته برنج; Amylopectin; Average molecular weight; Fine structure; Pasting properties; Rice starch
Keywords: نشاسته برنج; Rice starch; High hydrostatic pressure processing; Structural property; Starch digestibility
Keywords: نشاسته برنج; Rice starch; Amylose; Acetylation; Degree of substitution; Acetyl groups;
Keywords: نشاسته برنج; Rice starch; Flour; Amylose; Physicochemical properties; Raman spectroscopy
Keywords: نشاسته برنج; Alum; Coagulation-flocculation; Palm oil mill effluent (POME); Response surface methodology (RSM); Rice starch; Sludge
Keywords: نشاسته برنج; Rice starch; Non-starch polysaccharides; Starch digestibility; DSC; Texture