Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour
Lifeng Wang, Lei Zhang, Hongling Wang, Lianzhong Ai, Wenfei Xiong
Topics & Concepts
Retrogradation (starch)StarchCrystallinityFood scienceChemistryStarch gelatinizationRice flourViscosityChemical engineeringMaterials scienceAmyloseCrystallographyRaw materialOrganic chemistryComposite materialEngineeringFood composition and propertiesProteins in Food SystemsFood and Agricultural Sciences