HOSSAIN M S, SINGH A K, ZAMAN F U. Cooking and Eating Characteristics of Some Newly Identified Inter Sub-Specific (Indica/Japonica) Rice Hybrids[J]. ScienceAsia, 2009, 35(4): 320-325. doi: 10.2306/scienceasia1513-1874.2009.35.320
王志东, 陈宜波, 龚蓉, 等. 优质籼稻剑叶SPAD值与稻米品质相关性研究[J]. 中国水稻科学, 2021, 35(1): 89-97.
王鲁峰, 王伟, 张韵, 等. 原料大米特性与米饭品质的相关性研究[J]. 食品工业科技, 2009, 30(8): 113-116, 290.
袁泽科, 陈喜娜, 胡珍珍, 等. 河南沿黄稻区不同粳稻品种播期推迟后对稻米产量与品质性状的影响[J]. 河南农业大学学报, 2021, 55(6): 1052-1057, 1064.
VERMA D K, SRIVASTAV P P. Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice[J]. Rice Science, 2017, 24(1): 21-31. doi: 10.1016/j.rsci.2016.05.005
王静, 毛慧佳, 李洪岩. 大米淀粉结构与质构品质的研究进展[J]. 中国食品学报, 2020, 20(1): 1-9.
LIU D X, REN X, ASIMI S, et al. Changes in Oral Processing Parameters of Three Rice Varieties[J]. Journal of Texture Studies, 2020, 51(4): 622-630. doi: 10.1111/jtxs.12526
HE Y, WANG X M, CHEN J S. Current Perspectives on Food Oral Processing[J]. Annual Review of Food Science and Technology, 2022, 13: 167-192. doi: 10.1146/annurev-food-052720-103054
许佳欣. 口腔加工对奇亚籽饼干口感品质的影响及食团咀嚼程度的SVM分类模型构建[D]. 沈阳: 辽宁大学, 2023.
TIAN X Y, FANG Q, ZHANG X R, et al. Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread during Oral Processing Based on Hyperspectral Imaging Technology[J]. Foods, 2024, 13(22): 3589. doi: 10.3390/foods13223589
MA T, XIA Y, INAGAKI T, et al. Non-Destructive and Fast Method of Mapping the Distribution of the Soluble Solids Content and pH in Kiwifruit Using Object Rotation Near-Infrared Hyperspectral Imaging Approach[J]. Postharvest Biology and Technology, 2021, 174: 111440. doi: 10.1016/j.postharvbio.2020.111440
TIAN X Y, AHETO J H, DAI C X, et al. Monitoring Microstructural Changes and Moisture Distribution of Dry-Cured Pork: A Combined Confocal Laser Scanning Microscopy and Hyperspectral Imaging Study[J]. Journal of the Science of Food and Agriculture, 2021, 101(7): 2727-2735. doi: 10.1002/jsfa.10899
OUYANG Q, YANG Y C, PARK B, et al. A Novel Hyperspectral Microscope Imaging Technology for Rapid Evaluation of Particle Size Distribution in Matcha[J]. Journal of Food Engineering, 2020, 272: 109782. doi: 10.1016/j.jfoodeng.2019.109782
周小理, 王惠, 周一鸣, 等. 不同烹煮方式对米饭食味品质的影响[J]. 食品科学, 2017, 38(11): 75-80.
袁玉洁, 张丝琪, 王明玥, 等. 蒸煮米水比对不同直链淀粉含量杂交籼稻米粒微观结构和食味特性的影响[J]. 作物学报, 2022, 48(12): 3225-3233.
PU D D, ZHANG Y Y, SUN B G, et al. Characterization of the Key Taste Compounds during Bread Oral Processing by Instrumental Analysis and Dynamic Sensory Evaluation[J]. LWT, 2021, 138: 110641. doi: 10.1016/j.lwt.2020.110641
LIU G D, ZHANG C, GAO H, et al. Water Migration, Texture and Oral Processing Properties of Semi-Waxy Rice during Retrogradation[J]. Journal of Food Science, 2021, 86(12): 5100-5106. doi: 10.1111/1750-3841.15959
YAO K S, SUN J, CHENG J H, et al. Development of Simplified Models for Non-Destructive Hyperspectral Imaging Monitoring of S-Ovalbumin Content in Eggs during Storage[J]. Foods, 2022, 11(14): 2024. doi: 10.3390/foods11142024
TAO K Y, YU W W, PRAKASH S, et al. High-Amylose Rice: Starch Molecular Structural Features Controlling Cooked Rice Texture and Preference[J]. Carbohydrate Polymers, 2019, 219: 251-260. doi: 10.1016/j.carbpol.2019.05.031
CHAMPAGNE E T, BETT-GARBER K L, FITZGERALD M A, et al. Important Sensory Properties Differentiating Premium Rice Varieties[J]. Rice, 2010, 3(4): 270-281. doi: 10.1007/s12284-010-9057-4
PAN T, ZHAO L X, LIN L S, et al. Changes in Kernel Morphology and Starch Properties of High-Amylose Brown Rice during the Cooking Process[J]. Food Hydrocolloids, 2017, 66: 227-236. doi: 10.1016/j.foodhyd.2016.11.035
赵春芳, 岳红亮, 黄双杰, 等. 南粳系列水稻品种的食味品质与稻米理化特性[J]. 中国农业科学, 2019, 52(5): 909-920.
PATINDOL J, GU X F, WANG Y J. Chemometric Analysis of Cooked Rice Texture in Relation to Starch Fine Structure and Leaching Characteristics[J]. Starch-Stärke, 2010, 62(3-4): 188-197.
BADARÓ A T, MORIMITSU F L, FERREIRA A R, et al. Identification of Fiber Added to Semolina by Near Infrared (NIR) Spectral Techniques[J]. Food Chemistry, 2019, 289: 195-203. doi: 10.1016/j.foodchem.2019.03.057
SETHUPATHY P, SIVAKAMASUNDARI S K, MOSES J A, et al. Effect of Varietal Differences on the Oral Processing Behavior and Bolus Properties of Cooked Rice[J]. International Journal of Food Engineering, 2021, 17(3): 177-188. doi: 10.1515/ijfe-2020-0097
LAGUNA L, FISZMAN S, TARREGA A. Saliva Matters: Reviewing the Role of Saliva in the Rheology and Tribology of Liquid and Semisolid Foods. Relation to In-Mouth Perception[J]. Food Hydrocolloids, 2021, 116: 106660. doi: 10.1016/j.foodhyd.2021.106660
王丽群, 郭振海, 孙庆申, 等. 稻米适度加工技术及其应用[J]. 东北农业大学学报, 2022, 53(2): 91-98.
TEBBEN L, SHEN Y T, LI Y H. Improvers and Functional Ingredients in Whole Wheat Bread: A Review of Their Effects on Dough Properties and Bread Quality[J]. Trends in Food Science&Technology, 2018, 81: 10-24.
ASIMI S, REN X, ZHANG M, et al. Effect of Oral Processing on Texture, Rheology Properties, and Microstructure of Three Rice Varieties[J]. Journal of Food Process Engineering, 2022, 45(2): e13942. doi: 10.1111/jfpe.13942