ReviewUltrasonics sonochemistry2021
Impact of ultrasonic treatment on rice starch and grain functional properties: A review.
Review in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
27 citing papers in PubMed.
- Ultrasound in Pigmented Rice Processing: A Versatile Approach for Anthocyanin Retention and Extraction: A Review.Food science & nutrition · 2026Review
- Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.Comprehensive reviews in food science and food safety · 2026Review
- Ultrasound modified flaxseed protein-rice starch composite system for texture-modified soft gels: structural, functional, and swallowing properties.Ultrasonics sonochemistry · 2026Article
- Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.Journal of food science · 2026Article
- Ultrasonication-mediated multi-micronutrient fortification of polished rice to address micronutrient deficiencies.Ultrasonics sonochemistry · 2026Article
- Electrospinning of nanofibers and the functional potential of starch: a comprehensive review.Discover nano · 2026Review
- Impact of ultrasound-assisted germination and varied drying methods on phenolic biosynthesis, antioxidant capacity, and oxidative enzyme activity in selenium-biofortified black rice.Ultrasonics sonochemistry · 2025Article
- Effects of single-frequency ultrasonic modification on starch structure and digestive properties: A comprehensive meta-analysis and acoustic simulation.Food chemistry: X · 2025Article
- Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications.Foods (Basel, Switzerland) · 2025Article
- Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley.Ultrasonics sonochemistry · 2025Article
- Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review.Food chemistry: X · 2024Article
- Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour.Ultrasonics sonochemistry · 2024Article
- Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review.Foods (Basel, Switzerland) · 2024Review
- Optimization of Vitamin B1, B2, and B6 Absorption in Nang Tay Dum Floating Rice Grains.Foods (Basel, Switzerland) · 2024Article
- Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound.Ultrasonics sonochemistry · 2024Article
- Recent Advances in Acoustic Technology in Food Processing.Foods (Basel, Switzerland) · 2023Review
- Customizing Starch Properties: A Review of Starch Modifications and Their Applications.Polymers · 2023Review
- Structural Properties of Lotus Seed Starch Nanocrystals Prepared Using Ultrasonic-Assisted Acid Hydrolysis.Foods (Basel, Switzerland) · 2023Article
- Combined ultrasound and germination treatment on the fine structure of highland barley starch.Ultrasonics sonochemistry · 2023Article
- Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physicochemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.
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Registered trials
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