ArticleFoods (Basel, Switzerland)2022
Formation of Intermediate Amylose Rice Starch-Lipid Complex Assisted by Ultrasonication.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The trial behind it
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Who cites it
17 citing papers in PubMed, 80 citations in OpenAlex.
- Ultrasound-Induced Changes in the Physicochemical and Functional Properties of Whole and Defatted Tiger Nut Flours: Association with Endogenous Lipid Content.Foods (Basel, Switzerland) · 2026Article
- Hot-Air Thermal Pre-Treatment as a Rejuvenation Strategy for Long-Stored Low-Amylose Aromatic Rice: Effects on Drying Kinetics, Microstructure, and Cooked-Rice Texture.Foods (Basel, Switzerland) · 2026Article
- Structuring sacha inchi oil into emulsion and emulgel systems for total fat replacement in cakes: From batter rheology to cake quality.Journal of the science of food and agriculture · 2026Article
- Influence of yam-derived flours and fatty acids on the structural characteristics, physicochemical attributes, andFood chemistry: X · 2025Article
- Comprehensive Evaluation of OS Starch-Oleic Acid Mixtures: From Functional Properties to Their Application in Films with Improved Water Resistance.Molecules (Basel, Switzerland) · 2025Article
- Effect of Pre-Heating on Enhancing the Anti-Digestive and Antioxidant Properties of Curcumin Rice by Self-Emulsifying Technology.Foods (Basel, Switzerland) · 2025Article
- Effects of oat lipid-starch complexation on starch structure, freeze-thaw stability and pasting characteristics under Ultra-high pressure treatment.Food chemistry: X · 2025Article
- Advancement in starch complexes: structural features, bioactive encapsulation, and modification techniques.Journal of food science and technology · 2025Review
- An Overview of Buckwheat-A Superfood with Applicability in Human Health and Food Packaging.Plants (Basel, Switzerland) · 2025Review
- Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy.Foods (Basel, Switzerland) · 2025Article
- Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety.Food science and biotechnology · 2025Article
- Impact of Ultrasonic-Assisted Preparation of Water Caltrop Starch-Lipid Complex: Structural and Physicochemical Properties.Foods (Basel, Switzerland) · 2025Article
- Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review.Food chemistry: X · 2024Article
- Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities.Polymers · 2024Review
- Preparation, structure, and in-vitro hypoglycemic potential of debranched millet starch-fatty acid composite resistant starch.Food chemistry: X · 2023Article
- Comparative Evaluation of Hydrothermally Produced Rice Starch-Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication.Foods (Basel, Switzerland) · 2022Article
- Biopreservation of Refrigerated Mackerel (Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
Abstract
Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch-lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.