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The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level

Shiyi Lu, Jie Li, Minghao Xu, Yifan Mu, Yangyang Wen, Hongyan Li, Jing Wang, Baoguo Sun

2022Food Research International27 citationsDOI

Topics & Concepts

Food scienceRetrogradation (starch)StarchAmylopectinMoistureChemistryTexture (cosmology)BranAmyloseRaw materialOrganic chemistryArtificial intelligenceComputer scienceImage (mathematics)Food composition and propertiesGABA and Rice ResearchFood Quality and Safety Studies
The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level | Litcius