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Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments

https://doi.org/10.1002/cche.10678
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/9781444391060.ch2openalex-snapshot
Viscosity and Oscillatory Rheology
inferredcites →https://doi.org/10.1002/cche.10010openalex-snapshot
Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals
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Physicochemical and structural characteristics of cross‐linked banana starch using three cross‐linking reagents
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Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose–response meta-analysis of cohort studies
inferredcites →https://doi.org/10.1007/s13197-015-2002-1openalex-snapshot
Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran
inferredcites →https://doi.org/10.1007/s13197-017-2681-xopenalex-snapshot
Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties
inferredcites →https://doi.org/10.1016/0260-8774(94)90090-6openalex-snapshot
Rheological methods in food process engineering
inferredcites →https://doi.org/10.1016/j.appet.2009.07.019openalex-snapshot
Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake
inferredcites →https://doi.org/10.1016/j.chroma.2004.08.059openalex-snapshot
Extraction and analysis of phenolics in food
inferredcites →https://doi.org/10.1016/j.foodchem.2012.01.079openalex-snapshot
Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours
inferredcites →https://doi.org/10.1016/j.foodchem.2014.02.164openalex-snapshot
Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.)
inferredcites →https://doi.org/10.1016/j.foodchem.2015.02.047openalex-snapshot
Polishing and parboiling effect on the nutritional and technological properties of pigmented rice
inferredcites →https://doi.org/10.1016/j.foodchem.2015.08.014openalex-snapshot
Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice
inferredcites →https://doi.org/10.1016/j.foodchem.2017.11.054openalex-snapshot
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129969openalex-snapshot
Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133331openalex-snapshot
Moderate heat enhances gliadin-proanthocyanidin interactions
inferredcites →https://doi.org/10.1016/j.foodhyd.2015.06.002openalex-snapshot
Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid
inferredcites →https://doi.org/10.1016/j.foodres.2011.09.002openalex-snapshot
Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing
inferredcites →https://doi.org/10.1016/j.foodres.2012.09.031openalex-snapshot
Rheological and thermal properties of rice starch and rutin mixtures
inferredcites →https://doi.org/10.1016/j.foodres.2020.109536openalex-snapshot
Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner
inferredcites →https://doi.org/10.1016/j.foostr.2016.08.002openalex-snapshot
Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety
inferredcites →https://doi.org/10.1016/j.jcs.2020.103014openalex-snapshot
Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling
inferredcites →https://doi.org/10.1016/j.jfca.2021.104056openalex-snapshot
Phenolic compounds in Swedish dried pulses: Characterization, retention and distribution during hydrothermal treatment processes
inferredcites →https://doi.org/10.1016/j.lwt.2021.112003openalex-snapshot
Viscoelastic properties, antioxidant activities and structure of wheat gluten modified by rice bran
inferredcites →https://doi.org/10.1016/j.lwt.2022.113231openalex-snapshot
Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour
inferredcites →https://doi.org/10.1016/j.tifs.2009.07.004openalex-snapshot
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
inferredcites →https://doi.org/10.1021/acs.jafc.6b02601openalex-snapshot
Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology
inferredcites →https://doi.org/10.1021/jf0205099openalex-snapshot
Antioxidant Activity of Grains
inferredcites →https://doi.org/10.1021/jf0343128openalex-snapshot
Processing of Sorghum (Sorghum bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content
inferredcites →https://doi.org/10.1021/jf3025453openalex-snapshot
Growth-Inhibitory Effects of Pigmented Rice Bran Extracts and Three Red Bran Fractions against Human Cancer Cells: Relationships with Composition and Antioxidative Activities
inferredcites →https://doi.org/10.1021/jf60168a017openalex-snapshot
Effect of parboiling on some physicochemical properties of rice
inferredcites →https://doi.org/10.1021/jf800577xopenalex-snapshot
Structure and Functional Properties of Sorghum Starches Differing in Amylose Content
inferredcites →https://doi.org/10.1021/jf803113copenalex-snapshot
Lipophilic and Hydrophilic Antioxidants and Their Antioxidant Activities in Purple Rice Bran
inferredcites →https://doi.org/10.1038/oby.2005.57openalex-snapshot
Food Viscosity Influences Caloric Intake Compensation and Body Weight in Rats
inferredcites →https://doi.org/10.1039/c3fo60263jopenalex-snapshot
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
inferredcites →https://doi.org/10.1079/nrr200374openalex-snapshot
Whole grains and human health
inferredcites →https://doi.org/10.1080/10942912.2017.1286504openalex-snapshot
Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties
inferredcites →https://doi.org/10.1093/jexbot/53.370.947openalex-snapshot
Cereal seed storage proteins: structures, properties and role in grain utilization
inferredcites →https://doi.org/10.1093/jn/134.9.2293openalex-snapshot
In Vivo Imaging of Intragastric Gelation and Its Effect on Satiety in Humans
inferredcites →https://doi.org/10.1093/tropej/27.2.68openalex-snapshot
Dietary Bulk as a Limiting Factor for Nutrient Intake in Pre-School Children: 1. A Problem Description
inferredcites →https://doi.org/10.1094/1891127349.013openalex-snapshot
CHAPTER 13: PARBOILING OF RICE
inferredcites →https://doi.org/10.1094/cc-82-0468openalex-snapshot
Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice
inferredcites →https://doi.org/10.1094/cchem.1999.76.5.629openalex-snapshot
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
inferredcites →https://doi.org/10.1094/cchem.2001.78.2.205openalex-snapshot
Degree of Milling Effects on Rice Pasting Properties
inferredcites →https://doi.org/10.1097/mco.0b013e328346df36openalex-snapshot
Effects of carbohydrates on satiety: differences between liquid and solid food
inferredcites →https://doi.org/10.1111/1750-3841.14347openalex-snapshot
Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties
inferredcites →https://doi.org/10.1111/ijfs.13266openalex-snapshot
Wheat starch production, structure, functionality and applications—a review
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01929.xopenalex-snapshot
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
inferredcites →https://doi.org/10.1146/annurev.publhealth.22.1.309openalex-snapshot
Environmental Influences on Eating and Physical Activity
inferredcites →https://doi.org/10.1152/ajpgi.2001.280.6.g1227openalex-snapshot
Effect of meal viscosity and nutrients on satiety, intragastric dilution, and emptying assessed by MRI
inferredcites →https://doi.org/10.1201/9780203501276.ch2openalex-snapshot
Phase transitions, food texture and structure
inferredcites →https://doi.org/10.1301/002966402320243241openalex-snapshot
Carbohydrate and Satiety
inferredcites →https://doi.org/10.1371/journal.pone.0067482openalex-snapshot
The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate
inferredcites →https://doi.org/10.21037/aoe-20-89openalex-snapshot
The rheological properties of an alginate satiety formulation in a physiologically relevant human model gut system
inferredcites →https://doi.org/10.3390/foods10112798openalex-snapshot
Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
inferredcites →https://doi.org/10.3390/molecules23081970openalex-snapshot
The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition
inferredcites →https://doi.org/10.3945/jn.111.155325openalex-snapshot
ERRATUM
inferredcites →https://doi.org/10.4314/jfta.v6i4.19305openalex-snapshot
Effect of Parboiling on Physico-chemical Qualities of Two Local Rice Varieties in Nigeria

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4822119openalex-extracted
Polyphenol-Mediated Covalent Bonds on Glutelin Structural Changes in Rice with Different Bran Colors
inferred← citeshttps://doi.org/10.1016/j.jcs.2024.103877openalex-snapshot
Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
inferred← citeshttps://doi.org/10.1016/j.jcs.2024.104023openalex-snapshot
Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116881openalex-snapshot
Polyphenol-induced protein structural modifications in sorghum on pasting properties
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.6c00364openalex-snapshot
Assessing Malted and Adjunct Rice Potential in Diverse Rice Germplasm through Simulated Enzymatic Hydrolysis
inferred← citeshttps://doi.org/10.1080/03610470.2025.2566485openalex-snapshot
Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers
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