ライフサイエンスコーパス: rice starch

1 hydrolysis rate of alpha-amylase in japonica rice starch.

2 ly reduced glycemic index (GI) values of the rice starches.

3 ompared to native Basmati (BC) and Irri (IC) rice starches.

4 .3-10.2%) and those of heat-moisture treated rice starches (18.5-23.9%).

5 %, significantly higher than those of native rice starches (6.3-10.2%) and those of heat-moisture tre

6 scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-ir

7 ces the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel struc

8 Pasting profile and textural analysis of rice starch and flour showed that all the cultivars diff

9 This study evaluated the characteristics of rice starch and protein obtained by a fast alkaline extr

10 were prepared from reactions between native rice starch and varied concentrations (0.1-15%w/w, M-0.1

11 ation of eucalyptus nanocellulose (CNF) into rice starch-based thermoplastic (TPS) films, evaluating

12 Rice starch can be hydrolyzed into maltose for trehalose

13 m condition, amylose content of broken white rice starch can be reduced from 27.27% to 1.43% with a y

14 ) were shown to be potent tools in modifying rice starch characteristics without the exertion of unfa

15 Cross-linked carboxymethyl rice starches (CL-CMRSs) were prepared from reactions be

16 al properties and 3D-printing performance of rice starch-curdlan composite gel.

17 opy reveals enhanced hydrogen bonding in the rice starch-curdlan gels with the addition of NaCl.

18 n compromise the structural integrity of the rice starch gel, reducing strength and softening texture

19 phs revealed presence of dents and fusion of rice starch granules.

20 using 10 % hydroypropylated Irri and Basmati rice starches in the formulation.

21 The succinyl content of Irri rice starch increased with the concentration of succinic

22 The RS contents of rice starches increased to 18.5-23.9% after heat-moistur

23 In our study, a protein by-product from rice starch industry was hydrolyzed with commercial prot

24 In this work, isolated rice starch (IRS) (Oryza sativa cv. large grains) from t

25 ize of 10.12 mum for 90 min treated japonica rice starch (JR90).

26 ts (locust bean gum (LBG), modified corn and rice starches (MCS, MRS)) to an infant formula on both i

27 orated the potential of green techniques for rice starch modification and provided deep insight for t

28 physicochemical and structural properties of rice starch of the cultivars IAC 202 and IRGA 417 modifi

29 ology and crystalline structure of pigmented rice starches on their functional characteristics.

30 high-dose MFGM (4.0-g phospholipid/d); or 3) rice starch powder (Control).

31 esistant starch (RS) contents of five native rice starches ranged in 4.7-30.6% and 6.3-11.8%, respect

32 e native, heat-moisture treated and annealed rice starches ranged in 68.9-100, 61.2-88.9 and 21.2-43.

33 ls, on gelatinization of potato starch (PS), rice starch (RS) and a 1:1 blend thereof, was investigat

34 Rice starch showed polyhedral granule shapes and differe

35 nt was observed in cold storage stability of rice starch succinates as evident from textural profile

36 However, rice starch suffers from weak techno-functional characte

37 luated the dual chemical modification of red rice starch through a synergistic combination of ozonati

38 The degrees of polymerization of the rice starches treated with citric acid, lactic acid or a

39 ponse and physicochemical characteristics of rice starch was studied.

40 percent decline in paste clarity of modified rice starches was stable as compared to native Basmati (

41 ty and molecular structure of glutinous Bora rice starch were investigated.

42 S contents of acid and heat-moisture treated rice starches were in a range of 30.1-39.0%, significant

43 acteristics of high-amylose, normal and waxy rice starches were investigated in this study.

44 Films made from high and medium amylose rice starches were obtained; however low amylose rice st

45 starches were obtained; however low amylose rice starches, whether native or acetylated, did not for

46 The native and physically modified rice starches with varying amylose contents were subject

47 sed to evaluate effect of process variables (rice starch:WPI ratio; feed moisture and barrel temperat

48 n-free white sauces (WSs) prepared with waxy rice starch (WRS) or tapioca starch (TS) and high amylos

49 stabilized by myofibrillar proteins and waxy rice starch (WRS) or tapioca starch (TS).