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Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities
36/36 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 36 checked references that resolve
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Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling
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Effect of hydrothermal treatment of rice flour on various rice noodles quality
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The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption
resolves10.1016/j.jcs.2017.10.011
Effects of hot air treatment on the quality attributes of semidry-milled Indica rice
resolves10.1094/CCHEM-04-10-0061
Starch Damage and Pasting Properties of Rice Flours Produced by Dry Jet Grinding
resolves10.1016/j.lwt.2013.04.019
Influence of flour particle size on quality of gluten-free rice bread
resolves10.1016/j.jfoodeng.2012.11.020
Effect of damaged starch on the rheological properties of wheat starch suspensions
resolves10.1016/j.foodchem.2015.05.095
Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour
resolves10.1016/j.jcs.2019.01.006
Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs
resolves10.1016/j.lwt.2014.04.042
Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes
resolves10.1039/C7FO01959A
Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods
resolves10.1016/j.jcs.2017.01.011
Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks
resolves10.1016/j.foodres.2019.108612
Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles
resolves10.1016/j.ifset.2010.06.001
Physical properties of edible modified starch/carboxymethyl cellulose films
resolves10.1016/j.foodchem.2019.01.047
Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings
resolves10.1016/j.lwt.2020.109520
Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles
resolves10.1016/j.jcs.2017.09.016
Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings
resolves10.1016/j.foodhyd.2018.06.040
Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates
resolves10.1016/j.ifset.2015.03.013
Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches
resolves10.1016/j.foodchem.2014.09.070
Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat
resolves10.1016/j.foodchem.2018.07.202
Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers
resolves10.1016/j.foodchem.2020.126267
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems
resolves10.1016/j.foodhyd.2018.03.051
Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling
resolves10.1016/j.ijbiomac.2020.04.043
Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources
resolves10.1016/j.carbpol.2011.02.041
Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review
resolves10.1016/j.foodhyd.2012.02.004
Study on supramolecular structural changes of ultrasonic treated potato starch granules
resolves10.1021/bm060252d
Gelatinization of Starch in Excess Water: Beyond the Melting of Lamellar Crystallites. A Combined Wide- and Small-Angle X-ray Scattering Study
resolves10.1016/j.foodhyd.2018.01.012
Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds
resolves10.1016/j.foodhyd.2015.12.007
In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS
resolves10.1016/j.lwt.2017.12.046
Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase
resolves10.1016/j.foodchem.2016.07.122
Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage
resolves10.1016/j.foodchem.2016.01.075
Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread
resolves10.1016/j.foodhyd.2018.12.029
Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage
resolves10.1016/j.jfoodeng.2010.08.010
Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge
The 1 reference without a DOI — listed, not checked
no DOI — not checkedThe roles of starch structures in the pasting properties of wheat starch with different degrees of damage
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