References
- Ang JF, Miller WB. 1991. Multiple functions of powdered cellulose as a food ingredient. Cereal Foods World 36(7): 558-559
- Behall KM, Scholfield DJ, Hallfrisch J. 1999. The effect of particle size of whole grain flour on plasma glucose, insulin, glucagon and thyroid stimulating hormone in humans. J Am Coll Nutr 18(6): 591-597 https://doi.org/10.1080/07315724.1999.10718893
- Bryant RJ, Kadan RS, Champagne ET, Vinyard BT, Boykin D. 2001. Functional and digestive characteristics of extruded rice flour. Cereal Chem 78(2): 131-137. https://doi.org/10.1094/CCHEM.2001.78.2.131
- Chung SY, Han SH, Lee SW, Rhee C. 2010. Physicochemical and bread-making properties of air flow pulverized wheat and corn flours. Food Sci Biotechnol 19(6): 1529-1535 https://doi.org/10.1007/s10068-010-0217-5
- Dziezak JD. 1989. Fats, oils, and fat substitute. Food Technol 43(7): 66-74
- Englyst HN, Kingman SM, Cummings JH. 1992. Classification and measurement of nutritionally important starch fraction. Eur J Clin Nutr 46(2): 33-50
- Glicksman M. 1991. Hydrocolloids and the search for the oily grail. Food Technol 45(10): 94-103
- Goni I, Garcia-alonso A, Saura-calixto FA. 1997. Starch hydrolysis procedure to estimate glycemic index. Nutr Res 17(3): 427-437 https://doi.org/10.1016/S0271-5317(97)00010-9
- Han MR, Chang MJ, Kim MH. 2007. Changes in physicochemical properties of rice starch processed by ultra-fine pulverization. J Appl Biol Chem 50(4): 234-238
- Huang ZQ, Lu JP, Li XH, Tong ZF 2007. Effect of mechanical activation on physico-chemical properties and structure of cassava starch. Carbohydr Polym 68(1): 128-135 https://doi.org/10.1016/j.carbpol.2006.07.017
- Jiranuntakul W, Puttanlek C, Rungsardthong V, Puncha-arnon S, Uttapap D 2011. Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches. J Food Eng 104(2): 246-258 https://doi.org/10.1016/j.jfoodeng.2010.12.016
- Kadan RS, Bryant RJ, Miller JA. 2008. Effects of milling on functional properties of rice flour. J Food Sci 73(4): 151-154
- Kaur L, Singh J, McCarthy OJ, Singh H. 2007. Physico-chemical, rheological, and structural properties of fractionated potato starches. J Food Eng 82(3): 383-394 https://doi.org/10.1016/j.jfoodeng.2007.02.059
- Kim JN, Shin WS, 2009.Physical and sensory properties of chiffon cake made with rice flour. Kor Food Sci Technol 41(1): 69-76
- Kim HS, Han MR, Kim AJ, Kim MH.2011. Physicochemical property changes in wheat starch by ultra-fine pulverization. Food Sci Biotechnol. 20(1): 137-142 https://doi.org/10.1007/s10068-011-0019-4
- Kim HY, Han JA, Kweon DK, Park JD, Lim ST. 2013. Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch Carbohydr Polym 93: 582-588 https://doi.org/10.1016/j.carbpol.2012.12.050
- Lee JE, Jun JY, Kang WS, Lim JD, Kim DE, Lee KY, Ko S. 2008. Effect of particle size on the solubility and dispersibility of endosperm, bran and husk powders of rice. Food Sci Biotechnol 17(4): 833-838
- Lee KA, Ryu MJ, Kim MS, Kang WS, Ko S, Shin M, Chung HS. 2011. A comparative study of submicron- and micron-sized rice particles: enzymatic hydrolysis in vitroand food efficiency ratio in vivo. Int J Food Sci Tech 46(2): 372-378 https://doi.org/10.1111/j.1365-2621.2010.02502.x
- Li B, Xia J, Wang Y, Xie B. 2005. Grain-size effect on the structure and antiobesity activity of konjac flour. J Agr Food Chem 53(19): 7404-7407 https://doi.org/10.1021/jf050751q
- Lim ST, Lee JH, Shin DH, Lim HS. 1999. Comparison of protein extraction solutions for rice starch isolation and effects of residual protein content on starch pasting properties. Starch/Starke, 51(4): 120-125 https://doi.org/10.1002/(SICI)1521-379X(199904)51:4<120::AID-STAR120>3.0.CO;2-A
- Madsen, MH, Christensen DH. 1996. Changes in viscosity properties of potato starch during growth. Starch/Starke 48(7-8):245-249 https://doi.org/10.1002/star.19960480702
- Medcalf, DF, Gilles KA. 1965. Determination of starch damage by rate of iodine absorption. Cereal Chem 42: 558-568.
- Meuser F, Klinger RW, Niedeck EA 1978.Characterization of mechanically modified starch. Starch/Starke, 30(11): 376-384 https://doi.org/10.1002/star.19780301105
- Morrison WR, Tester RF 1994. Properties of damaged starch granules. IV. Composition of ball-milled wheat starches and of fractions obtained on hydration. J Cereal Sci 20(11): 69-77 https://doi.org/10.1006/jcrs.1994.1046
- Morrison WR, Tester RF. 1994. Properties of damaged starch granules. 2. Crystallinity, molecular order, and gelatinization of ball-milled starches. J Cereal Sci 19(3): 209-217. https://doi.org/10.1006/jcrs.1994.1028
- Nura M, Kharidah M, Jamilah B, Roselina K. 2011. Textural properties of laksa noodle as affected by rice flour particle size. Int Food Res 18(4): 1309-1312
- Rasenack N, Muller BW. 2004. Micron-size drug particles: common and novel micronization techniques. Pharm Dev Technol 9(1):1-13. https://doi.org/10.1081/PDT-120027417
- Sanguanpong V, Chotineeranat S, Piyachomkwan K, Oates CG, Chinachoti P, Sriroth K. 2003. Hydration and physicochemical properties of small-particle cassava starch. J Sci Food Agr 83(2): 123-132 https://doi.org/10.1002/jsfa.1285
- Schoch TJ, Leach W. 1964. Whole starches and modified starches. In: Method in Carbohydrate Chemistry. Vol. II. Whistler, R.L. (ed). Academic Press, New York, NY, USA, p. 106-108
- Sim CH 2005. Change in angle of repose of potato starch by planetary milling. Food Eng Prog 9(2): 97-103
- Singh N, Kaur L. 2004. Morphological, thermal, rheological, and retrogradation properties of potato starch fractions varying in granule size. J Sci Food Agric 84: 1241-1252 https://doi.org/10.1002/jsfa.1746
- Whistler RL, BeMiller JN 1997. Starch. In Carbohydrate chemistry for food scientists. St. Paul: Eagan Press. pp 173-223.