Kenichi Houjyo, Junichi Sugiyama, Mito Kokawa, Kaori Fujita, Wataru Yuge, Rie Nozaki, Toshimi Itoh, Food Science and Technology Research, 23 (2), 221-228 (2017).
Effect of Emulsification on the Physical Properties of High-amylose Rice Gel
https://www.jstage.jst.go.jp/article/fstr/23/2/23_221/_article/-char/ja/
Effect of emulsified rice gel on physical properties were measured under refrigerated (4°C) and freezing (-20°C) conditions. The emulsified rice gel suppressed changes in physical properties compared with rice gel.
Rice gel is an intermediate material obtained by high-speed shearing of high amylose gelatinized rice.
