Comprehensive reviews in food science and food safetyOryzaStarchFood HandlingAmylose
An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms.
Mengzi Nie, Yue Zhang, Jiaxin Li, Aixia Wang, Yimeng Shan, Yang Li, Lili Wang, G Jeevarathinam, Sarvesh Rustagi, Christophe Blecker, Fengzhong Wang, Li-Tao Tong
Published: 202610.1111/1541-4337.70347
Abstract
Rice, which is consumed globally as a dietary staple, is processed into various rice-based foods, accounting for over one-third of the total consumption and enriching daily diets. However, starch in these products often undergoes changes during proce…
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