Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

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Agriculture, Agronomy, Food Science +17

Rheological properties of carboxymethyl cellulose (CMC) solutions

Colloid & Polymer Science · 2008 · 555 citations

Engineering, Materials Engineering, Materials Science +10

Effect of soaking and gaseous treatment on GABA content in germinated brown rice

Noriko Komatsuzaki, Kikuichi Tsukahara, Hidechika TOYOSHIMA et al. · Journal of Food Engineering · 2005 · 327 citations

Agriculture, Agronomy, Crop Sciences +10

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Flávia Fernandes Paiva, Nathan Levien Vanier, José De J. Berrios et al. · Food Chemistry · 2015 · 181 citations

Agriculture, Food Science, Nutritional Sciences +14

Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

Veerle Derycke, G.E. Vandeputte, Rudi Vermeylen et al. · Journal of Cereal Science · 2005 · 166 citations

Agriculture, Biochemistry, Food Science +17