Relationship between starch fine structure and simulated oral processing of cooked japonica rice

Relationship between starch fine structure and simulated oral processing of cooked japonica rice

BackgroundSimulated oral processing can be used to evaluate the palatability of cooked rice. Previously, we established a simulated oral processing method using a texture analyzer equipped with a multiple extrusion cell probe (TA/MEC). However, the relationship between oral processing and starch fin...

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Bibliographic Details
Main Authors: Guodong Liu, Ruizhi Wang, Shaoqiang Liu, Man Xu, Lunan Guo, Hongcheng Zhang, Haiyan Wei
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-11-01
Series:Frontiers in Nutrition
Subjects:
japonica rice
oral processing
starch fine structure
eating quality
palatability
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1046061/full

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