Static magnetic field improvement of the quality of rice dumpling subjected to freeze–thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour
Dandan Li, Haifei Li, Yang Tao, Ganghua Li, Enbo Xu, Yongbin Han, Yanfeng Ding
Topics & Concepts
StarchFood scienceBound waterChemistryCrackingPhase (matter)Materials scienceComposite materialMoleculeOrganic chemistryFreezing and Crystallization ProcessesMeat and Animal Product QualityFood Quality and Safety Studies