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Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier

机译：漱口水胶中的功能在煮米饭中作为纹理改性剂

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Sayaka ISHIHARA; Makoto NAKAUMA; Takahiro FUNAMI; Yoshiko NAKAURA; Naoyoshi INOUCHI; Katsuyoshi NISHINARI;
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1. A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms [J] . Jin Qiangwei, Li Xiaobei, Cai Zhixiang, Food Hydrocolloids . 2017,第SEPa期

机译：玉米纤维胶，疏水改性淀粉，阿拉伯胶和大豆可溶性多糖的比较：界面动力学，油/水界面处的粘弹性响应和乳液稳定机制
2. Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic [J] . Takahiro Funami, Makoto Nakauma, Sakie Noda, Food Hydrocolloids . 2008,第8期

机译：某些阴离子多糖对小麦淀粉糊化和回生特性的影响：大豆可溶性多糖和阿拉伯树胶
3. Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties [J] . Makoto Nakauma, Takahiro Funami, Sakie Noda, Food Hydrocolloids . 2008,第7期

机译：甜菜果胶，大豆可溶性多糖和阿拉伯树胶作为食品乳化剂的比较。 1.浓度，pH和盐对乳化性能的影响
4. Structure, Properties and Functions of Soluble Soybean Polysaccharide [C] . Advancing science, technology, and trade in the age of globalization : A call for every sector of Chinese and global soy industries : Proceedings . 2002

机译：可溶性大豆多糖的结构，性质和功能
5. On the role of rice constituents toward cooked rice texture and rice flour pasting properties [D] . Saleh, Mohammed 2006

机译：大米成分对米饭质地和米粉糊化特性的作用
6. Frying of rice flour dough strands containing gum Arabic: texture sensory attributes and microstructure of products [O] . J. Shanthilal, Suvendu Bhattacharya 2017

机译：含阿拉伯胶的米粉面团条的油炸：产品的质地感官特性和微观结构
7. Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons [O] . Hitoshi FURUTA, Akihiro NAKAMURA, Hiroko ASHIDA, 2003

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Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier

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