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您的检索式：作者名="Robert G.Gilbert"
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| 1 | Investigating cooked rice textural properties by instrumental measurements显示文摘Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to,and for the maintenance of,diabetes,obesity and colo-rectal cancers.While foods with high amylose content have this desirable property,they usually do not have high sensory appeal and consumers are reluctant to eat them.While sensory evaluation by trained human panelists is the best way to obtain consumer preferences,these tests are expensive,time-consuming and require considerable effort and care.Instrumental measurements are easier,cheaper and invaluable for screening,but only useful if they correlate with human data for the type of food being considered.Here,we test this using cooked rice with a wide range of amylose contents.Functional properties were correlated against quantitative descriptive panelist analysis.Swelling power and breakdown viscosity correlated with all panelist sensory attributes,but no other correlations with gelatinization properties were observed.There was a strong correlation between hardness and stickiness measured by texture profile analysis(TPA)and by panelists,suggesting that TPA can be used to measure hardness and stickiness of cooked rice.We also showed that breakdown viscosity is a reliable instrumental means to provide indicative measurements of hardness and rice preference,and swelling power is a predictor of rice stickiness. | Keyu Tao Wenwen Yu Sangeeta Prakash Robert G.Gilbert | 2020 | Food Science and Human Wellness2020，9，2： | 4 |
| 2 | Modification of Natural Rubber by Grafting with Hydrophilic Vinyl Monomers显示文摘 | WiyongKangwansupamonkon Robert G.Gilbert SudaKiatkamjornwong | 2005 | Macromol Chem Phys2005，，24： | 1 |
| 3 | Effects of Rice Variety and Growth Location in Cambodia on Grain Composition and Starch Structure显示文摘The effects of variety and growth location on grain composition and starch structures were investigated using three rice(Oryza sativa L.) cultivars(Phka Romduol, Sen Pidao and IR66) with different amylose contents. All the three cultivars were planted in three different agro-climatic zones(Phnom Penh, Coastal and Plateau) of Cambodia. The protein content of polished grains increased when rice was planted at a location with higher average temperature, but their lipid content decreased. The amylose content and degree of branching were not greatly affected by the minor temperature differences among the growing locations. Starch fine structures characterized by the chain-length distribution were significantly different among the cultivars, but not significantly among different locations. The results suggested that protein and lipid biosyntheses were more sensitive to the environmental temperature than that of starch in rice grains. | Seila SAR Morgan J.TIZZOTTI Jovin HASJIM Robert G.GILBERT | 2014 | Rice science2014，21，1： | 0 |
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