Matrix-driven modulation of starch structure, digestibility, and glycemic response by brewer's spent grain in bread, cookies, and pasta
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Journal of Cereal Science
- Publisher:
- Elsevier
- ISSN:
- 0733-5210
- Category:
- FOOD SCIENCE & TECHNOLOGY
- Impact factor:
- 3.9
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21 parsed articles
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Latest articles
Pressure cooking followed by papain–alcalase hydrolysis enhances release of bioactive quinoa peptides: Structural, functional, and implications for nutrition
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Inhibitory activity of dehulled adlay extrudate against ethanol-induced gastric mucosal injury and stability tests of active indicative components
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Influence of nutritional composition on rice metabolites and the formation of cooked rice aroma
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Effect of qualitative starch gelatinization on functional, cooking, and physicochemical properties of parboiled rice
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Effect of milling methods and varieties on the physicochemical properties of brown rice flours and eating quality of extruded rice noodles
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A comparative study on the nutraceutical potentials of little and barnyard millet varieties
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The roles of fibrolytic enzymes in enhancing the consumer acceptability of high-fibre products: Enzymatic effects on dietary fibre, dough processing performance and overall product quality
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The ultrastructure of the mature wheat grain after resin embedding, as observed using atomic force microscopy
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Effects of mung bean addition on quality and starch anti-digestion mechanism of oat noodles
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Reduction of <em>Fusarium</em> mycotoxins in maize by ozonation: A sustainable approach to feed storage and evaluation of maize quality parameters
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Effect of propylene glycol alginate on the textural stability of cooked noodles and the underlying mechanism
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Evaluation of the chemical, morphological characteristics and volatile compounds of oat based beverage produced by vacuum alteration
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Microwave treatment enhances brown rice edible quality: Deciphering moisture content-driven modulation of microstructure, moisture distribution and starch properties
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Effect of the addition of soybean meal and transglutaminase on protein enrichment and quality attributes of wheat flour noodles
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Part-specific composition, stability and bioactivity of anthocyanins from purple maize
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Rice bran remodeling driven by particle-size fractionation: physicochemical, functional, microstructural, and flavor attributes
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Milling dynamics of long-grain rice and characterization of its bran retention using x-ray micro-CT reconstruction
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Effect of boiling time on noodle surface tackiness: Roles of gluten network and broth components in steamed-then-boiled noodles
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Assessment of kernel composition and dry milling quality standards in a flint maize hybrid following hairy vetch and nitrogen fertilization
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Genome-wide association study of wheat (<em>Triticum aestivum</em> L.) starch pasting properties
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