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International Journal of Food Properties Volume 16, 2013 - Issue 3
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Original Articles

Predicting Texture of Cooked Blended Rice with Pasting Properties

Bo Zhu College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Sungang Bureau, Shenzhen Entry & Exit Inspection and Quarantine Bureau, Shenzhen, China
,
Bin Li College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaCorrespondence[email protected]
,
Qianni Gao Sungang Bureau, Shenzhen Entry & Exit Inspection and Quarantine Bureau, Shenzhen, China
,
Jinsong Fan College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
,
Peijun Gao College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
,
Meihu Ma College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
&
Xi Feng College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
 show all
Pages 485-499 | Received 12 May 2010, Accepted 12 Jan 2011, Published online: 31 Jan 2013

Citations (8)

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Read on this site (3)

Malik A. Nawaz, Shu Fukai & Bhesh Bhandari. (2017) In situ analysis of cooking properties of rice by thermal mechanical compression test method. International Journal of Food Properties 20:5, pages 1174-1185.
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Sergiu Pădureț, Mircea Oroian, Gheorghe Gutt & Sonia Amariei. (2017) Evaluation of strawberry texture in close relation with their anisotropy. International Journal of Food Properties 20:2, pages 247-259.
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Malik A. Nawaz, Shu Fukai & Bhesh Bhandari. (2016) Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic. International Journal of Food Properties 19:9, pages 2026-2040.
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Articles from other publishers (5)

Liqin Hu, Jialin Cao, Yu Liu, Zhengwu Xiao, Mingyu Zhang, Jiana Chen, Fangbo Cao, Anas Iqbal, Salah Fatouh Abou-Elwafa & Min Huang. (2022) Multidimensional Relationships of Starch Digestibility with Physicochemical, Pasting and Textural Properties of 30 Rice Varieties. Agronomy 12:3, pages 720.
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Min Huang, Liqin Hu, Jialin Cao, Ruichun Zhang, Jiana Chen, Fangbo Cao, Longsheng Liu, Shengliang Fang & Ming Zhang. (2022) Texture and digestion properties of hybrid rice: A comparison between two cultivars released 18 years apart. Food Chemistry: X 13, pages 100215.
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María Laura Montero, Shyam Sablani, Juming Tang & Carolyn F. Ross. (2020) Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage. Journal of Food Science 85:9, pages 2711-2719.
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José David Torres-González, Diofanor Acevedo-Correa & Piedad Margarita Montero-Castillo. (2016) Influencia del almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco. Ciencia & Tecnología Agropecuaria 17:3, pages 403-416.
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Vandita Singh, Nejib Guizani, Ahmed Al-Alawi, Michel Claereboudt & Mohammad Shafiur Rahman. (2013) Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties. Industrial Crops and Products 50, pages 866-873.
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