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Journal of Food Quality
Volume 2017, Article ID 4247132, 7 pages
https://doi.org/10.1155/2017/4247132
Research Article

Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage

School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China

Correspondence should be addressed to Xue Han; nc.ude.tih@nahx

Received 15 March 2017; Revised 29 June 2017; Accepted 20 July 2017; Published 21 November 2017

Academic Editor: Golfo Moatsou

Copyright © 2017 Zhe Yang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Zhe Yang, Xue Han, Huiying Wu, Lijuan Zhang, Lanwei Zhang, and M. Javed Iqbal, “Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage,” Journal of Food Quality, vol. 2017, Article ID 4247132, 7 pages, 2017. https://doi.org/10.1155/2017/4247132.