Effect of Multiple Freezing/Thawing Cycles on the Structural and Functional Properties of Waxy Rice Starch

Open Access

Peer-reviewed

Research Article

Han Tao,

Affiliation School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Juan Yan,

Affiliation School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Jianwei Zhao,

Affiliation School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Yaoqi Tian,

Affiliation State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Zhengyu Jin,

Affiliations School of Food Science and Technology, Jiangnan University, Wuxi, PR China, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
⨯
Xueming Xu

* E-mail: xmxu@jiangnan.edu.cn

Affiliations School of Food Science and Technology, Jiangnan University, Wuxi, PR China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu Province, China
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Starches
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Rice
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Viscosity
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Bread
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Enthalpy
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Crystal structure
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Hydrolysis
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Flour
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