Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity o...

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Bibliographic Details
Main Authors: Cunshe Chen, Ping Liu, Jinnuo Cao, Zhixuan Ouyang, Zhihua Pang
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
rice starch
oat flour
pasting
rheology
tribology
Online Access:https://www.mdpi.com/2304-8158/11/14/2115

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