Keywords: نشاسته برنج; Alum; Coagulant; Flocculant; Palm oil mill effluent (POME); Rice starch; Wastewater treatment;
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Keywords: نشاسته برنج; Rice starch; Dual-modified rice starch; Biodegradable film; Mechanical properties;
Keywords: نشاسته برنج; Dry heating; Rice starch; Xanthan; Pasting properties; Rheological properties;
Keywords: نشاسته برنج; HMT; heat-moisture treatment/heat-moisture treated; PB; protein body; To; onset temperature; Tp; peak temperature; Tc; conclusion temperature; ÎH; gelatinization enthalpy; Rice starch; Rice flour; Heat-moisture treatment; Pasting properties;
Keywords: نشاسته برنج; MV; microwave heating; RCV; rapid conventional heating; CV; conventional heating; Rice starch; Subgelatinisation; Heating rate; Thermogravimetry; Differential scanning calorimetry; Small-angle X-ray scattering;
Keywords: نشاسته برنج; Rice starch; Physico-chemical properties; Thermal properties; Rheology; Digestibility;
Keywords: نشاسته برنج; Mesona Blumes gum (MBG); Rice starch; Fat substitutes; Chinese sausage; Physicochemical properties; Sensory evaluation; PCA;
Keywords: نشاسته برنج; A; formulation containing 2.5% Psyllium and 0.5% sugar beet fibre; AMY; maltogenic amylase; ANOVA; analysis of variance; B; formulation containing 1.5% Psyllium and 1.5% sugar beet fibre; BD; breakdown; BU; Brabender Unit; BA200; bread obtained from DA200
Keywords: نشاسته برنج; Neisseria polysaccharea amylosucrase; Resistant starch; Structural modification; Rice starch; Barley starch;
Keywords: نشاسته برنج; Amylose; Hydrocolloids; Rice starch; Starch-hydrocolloid interactions;
Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors
Keywords: نشاسته برنج; Hot-extrusion 3D printing; Rheological property; Printing behavior; Potato starch; Rice starch; Corn starch; Starch (PubChem CID: 24836924); Sodium hydroxide (PubChem CID: 14798); Water (PubChem CID: 962); Ethanol (PubChem CID: 702); Acetic acid (PubChem
Thermal, pasting properties and morphological characterization of pea starch (Pisum sativum L.), rice starch (Oryza sativa) and arracacha starch (Arracacia xanthorrhiza) blends, established by simplex-centroid design
Keywords: نشاسته برنج; Gelatinization; Pea starch; Rice starch; Arracacha starch; Mixture design;
The effects of chilling stress after anthesis on the physicochemical properties of rice (Oryza sativa L) starch
Keywords: نشاسته برنج; Chilling stress; Rice starch; Thermal properties; Pasting properties;
Physicochemical properties of indica-japonica hybrid rice starch from Chinese varieties
Keywords: نشاسته برنج; Rice starch; Indica-japonica hybrid; Structural properties; Thermal properties; Pasting properties;
Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology
Keywords: نشاسته برنج; Improved Extrusion Cooking Technology; Rice starch; Freeze-thaw stability
Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase
Keywords: نشاسته برنج; 4-α-Glucanotransferase (4αGT); Rice starch; Maltodextrin; Olive oil; Low-fat spread
Tribological properties of rice starch in liquid and semi-solid food model systems
Keywords: نشاسته برنج; Microgranular starch; Rice starch; Tribology; Lubrication; Emulsion-filled gels; Rheology;
Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films
Keywords: نشاسته برنج; Probiotics; Rice starch; Corn starch; Gelatine; Sodium caseinate; Soy protein;
Biodegradable hybrid nanocomposites of starch/lysine and ZnO nanoparticles with shape memory properties
Keywords: نشاسته برنج; Rice starch; Lysine; Polypropylene glycol; ZnO nanoparticles; Hybrid nanocomposites; Shape memory effects;
In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents
Keywords: نشاسته برنج; Rice starch; Resistant starch; Heat-moisture treatment; Annealing treatment; Glycemic index;
Pasting investigation, SEM observation and the possible interaction study on rice starch-pullulan combination
Keywords: نشاسته برنج; Rice starch; Pullulan; Pasting properties; SEM;
Polymer electrolyte based dye-sensitized solar cell with rice starch and 1-methyl-3-propylimidazolium iodide ionic liquid
Keywords: نشاسته برنج; Rice starch; Solid polymer electrolyte; Sodium iodide; 1-methyl-3-propylimidazolium iodide; Dye-sensitized solar cell
Viscoelastic properties of starches and flours from two novel rice mutants induced by gamma irradiation
Keywords: نشاسته برنج; Rice starch; Rice flour; Rheological properties; Gamma irradiation; Mutants;
Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches
Keywords: نشاسته برنج; High hydrostatic pressure; Starch retrogradation; Slow digestibility; Rice starch;
Nanocomposite polymer electrolyte based on rice starch/ionic liquid/TiO2 nanoparticles for solar cell application
Keywords: نشاسته برنج; Nanocomposite polymer electrolyte; Rice starch; MPII; Ionic conductivity; DSSC;
Preparation and slowly digestible properties of β-cyclodextrins (β-CDs)-modified starches
Keywords: نشاسته برنج; Rice starch; Slowly digestible starch; Cyclodextrin; Modification;
Determining the effects of microwave heating on the ordered structures of rice starch by NMR
Keywords: نشاسته برنج; NS; native rice starch sample; MS; microwaved rice starch sample; RS; traditional rapid heating rice starch sample; Microwave; Rice starch; Ordered structure; NMR;
Physicochemical, in vitro digestibility and functional properties of carboxymethyl rice starch cross-linked with epichlorohydrin
Keywords: نشاسته برنج; Rice starch; Cross-linking; Carboxymethylation; Physicochemical property; Epichlorohydrin; In vitro digestibility
Preparation and physicomechanical properties of co-precipitated rice starch-colloidal silicon dioxide
Keywords: نشاسته برنج; Colloidal silicon dioxide; Co-process; Co-precipitate; Rice starch; Pharmaceutical excipient; Physicomechanical property;
Fractal analysis of the retrogradation of rice starch by digital image processing
Keywords: نشاسته برنج; Rice starch; Retrogradation; Fractal analysis; Image processing;
Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels
Keywords: نشاسته برنج; Waxy rice flour; Cassava starch; Freezing; Texture; Rice starch; Retrogradation; Microstructure; Syneresis;
Rheological and thermal properties of rice starch and rutin mixtures
Keywords: نشاسته برنج; Rutin; Rice starch; Rheology; Gelatinization; Retrogradation;
Study on the granular characteristics of starches separated from Chinese rice cultivars
Keywords: نشاسته برنج; Rice starch; Thermal degradation; Relative crystallinity; Amylopectin chains length distribution;
Influence of molecular structural characteristics on pasting and thermal properties of acid-methanol-treated rice starches
Keywords: نشاسته برنج; Rice starch; Pasting properties; Amylose leaching; Chain length; Acid–methanol treatment
Confocal laser scanning microscopy of dextran-rice starch mixtures
Keywords: نشاسته برنج; Rice starch; Dextran; Microstructure; CSLM;
Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture
Keywords: نشاسته برنج; Gelling interaction; Mesona Blumes gum; Rice starch; Rheological behavior; Hydrogen bond generation; Hydrogen bond breaking; Hyperchem 8.0;
Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids
Keywords: نشاسته برنج; Rice starch; Hydrocolloid; Salt; Gelatinization; Rheology;
Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels
Keywords: نشاسته برنج; Konjac glucomannan; Freezing; Texture; Rice starch; Retrogradation; Microstructure; Syneresis
Water mobility, rheological and textural properties of rice starch gel
Keywords: نشاسته برنج; Water mobility; Rheological; Textural; Rice starch;
Physicochemical characteristics of rice starch supplemented with dietary fibre
Keywords: نشاسته برنج; DF; dietary fibre; RAX; arabinose-to-xylose molar ratio; TCS10; Taichung Sen 10; TNu67; Tainung 67; SP; swelling power; TC; total soluble carbohydrate; To; onset temperature of pasting; PV; peak viscosity; HS; holding strength; BD; breakdown; SB; setback;
Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel
Keywords: نشاسته برنج; Agar; Konjac glucomannan; Rice starch; Starch digestibility; Xanthan gum;
Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents
Keywords: نشاسته برنج; Rice starch; Amylose content; Amylopectin chain length distribution; Crystalline structure; In vitro digestibility;
Rheology and functional properties of starches isolated from five improved rice varieties from West Africa
Keywords: نشاسته برنج; West African Rice Development Agency; Rice starch; Physico-chemical properties; Rheology
Rheology of different hydrocolloids-rice starch blends. Effect of successive heating-cooling cycles
Keywords: نشاسته برنج; Rice starch; Hydrocolloid; Pasting; Viscoelastic properties; Swelling;
A novel size-exclusion high performance liquid chromatography (SE-HPLC) method for measuring degree of amylose retrogradation in rice starch
Keywords: نشاسته برنج; SE-HPLC; Amylose retrogradation; Rice starch; Molecular simulation
Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels
Keywords: نشاسته برنج; Undercooling; Freezing; Ice crystal; Rice starch; Retrogradation; Microstructure; Syneresis
Phenomenological viscoelasticity of some rice starch gels
Keywords: نشاسته برنج; Rice starch; Composite gel; Dynamic viscoelasticity; Relaxation spectra; Continuous Maxwell model
Physicochemical properties and textile utilization of low- and moderate-substituted carboxymethyl rice starches with various amylose content
Keywords: نشاسته برنج; Amylose content; Carboxymethyl; Degree of substitution; Properties; Rice starch
Effect of heat-moisture treatment on rice starch of varying amylose content
Keywords: نشاسته برنج; Crystallinity; Heat-moisture treatment; Microscopy; Rice starch; α-Amylase
Morphology and physicochemical properties of mechanically activated rice starch
Keywords: نشاسته برنج; Rice starch; Mechanical activation; Morphology; Physicochemical properties; Moisture content