Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment

Open Access

Peer-reviewed

Research Article

Yang Qin,

Affiliation College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
⨯
Chengzhen Liu,

Affiliation College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
⨯
Suisui Jiang,

Affiliation College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
⨯
Jinmiao Cao,

Affiliation College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
⨯
Liu Xiong,

Affiliation College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
⨯
Qingjie Sun

* E-mail: phdsun@163.com

Affiliation College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
⨯

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Starches
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Rice
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Flour
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Viscosity
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Food
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Viscoelasticity
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Protein interactions
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Heat treatment
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