Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

By V. Derycke, G. Vandeputte, R. Vermeylen, W. Man, B. Goderis, M. Koch, J. Delcour. 2005

167 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/9b0595afaa10634c613f66590a98d2dc7248edfd

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In Nutrition and Dietetics

1. P. Suwannaporn
2. J. Delcour

Citations in the corpus

• Optimization of instant jasmine rice process and its physicochemical properties (2009, background): “Derycke et al. (2005a) found that the heat-moisture conditions during parboiling, cooling and drying had impact on cooked parboiled rice.”
• The breakage susceptibility of raw and parboiled rice: A review (2013, background): “When only limited water is available, the gelatinization T shifts to higher values (Atwell et al., 1988; Delcour and Hoseney, 2010b; Derycke et al., 2005).”