Concepedia

In-mouth mechanisms leading to physicochemical changes and textural perception of cooked rice prepared with different heating rates

Xianting Yin, Xiaoyu Chen, Jiali Hu, Ling Zhu, Hui Zhang, Yan Hong, Zifeng Zhang

Food Bioscience · 2023 · 13 citations · 32 references

Concepts

AgricultureFood ScienceFood ChemistryFood EngineeringFood ProcessingFood Browning ReactionsFood Texture ChemistryFood Texture ProgressionFood TexturizationHeat Transfer In FoodsNonthermal ProcessingCooking Temperature EffectsCooking-induced Texture ChangesFood Texture Sensory AnalysisHeat Transfer In CookingRice Texture QualitySoftness After CookingTemperature Effects On TextureThermal Properties Of Foods

References

32

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

Hongyan Li, Sangeeta Prakash, Timothy Nicholson et al. · Food Chemistry · 2015 · 516 citations

Agriculture, Agronomy, Food Science +16

Chemistry, structure, functionality and applications of rice starch

Luca Amagliani, Jonathan O’Regan, Alan L. Kelly et al. · Journal of Cereal Science · 2016 · 243 citations

Agriculture, Food Science, Materials Science +12

Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

May Sui Mei Wee, Ai Ting Goh, Markus Stieger et al. · Food & Function · 2018 · 204 citations

Agriculture, Food Science, Nutrition +17

The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

Hongyan Li, Melissa Fitzgerald, Sangeeta Prakash et al. · Scientific Reports · 2017 · 180 citations · Full text

Agriculture, Food Science, Cereal Science +16

The important role of salivary α-amylase in the gastric digestion of wheat bread starch

Daniela Freitas, Steven Le Feunteun, Maud Panouillé et al. · Food & Function · 2017 · 152 citations · Full text

Life Sciences, Food Science, Nutritional Sciences +17