Rheological Properties and Textural Attributes of Cooked Brown and White Rice During Gastric Digestion in Vivo

Food Biophysics

Volumn 8, Issue 2, 2013, Pages 137-150

  Bornhorst, Gail M ^a   Ferrua, Maria J ^b   Rutherfurd, Shane M ^b   Heldman, Dennis R ^c   Singh, R Paul ^a,b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b MASSEY UNIVERSITY   (New Zealand)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Food breakdown; Gastric digestion; Rheology; Rice; Texture

Indexed keywords

HARDNESS; MAMMALS; MIXING; PARTICLE SIZE; RHEOLOGY; SHEAR STRESS; TEXTURES;

BREAKDOWN PROCESS; DIGESTION TIME; FOOD PROPERTIES; GASTRIC DIGESTIONS; MEDIAN PARTICLE DIAMETERS; RHEOLOGICAL PROPERTY; RICE; TEXTURAL ATTRIBUTES;

GRAIN (AGRICULTURAL PRODUCT);

SUIDAE;

EID: 84876423731     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-013-9288-1     Document Type: Article

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