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https://www.selleckchem.com/products/ON-01910.html To increase resistant starch (RS) content of rice flour, soft and normal rice flours were cross-linked with different flour concentrations (40, 50%). RS contents, morphology, and baking qualities of cross-linked Singil rice flour (CSRF) and Hopyeong rice flour (CHRF) were compared. Amylose and protein contents of Singil flour were higher than those of Hopyeong flour. The protein content of CSRF maintained but that of CHRF reduced. Although the RS content increased after cross-linking, the degree of RS was higher 50% flour than 40% flour. The shape of cross-linked rice flour particles changed into starch granules with debris. The overall quality and texture of CSRF40 cupcake showed the highest scores by preference test. These results suggest that CSRF can be used as a high RS rice flour substitute for wheat flour, because soft rice is easy to make flour.The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XGGG mixtures (0.3-0.3, 0.3-0.6, 0.6-0.3 and 0.6-0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (φoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution, and rheological properties were evaluated. The findings showed that with increasing total gum concentration up to 0.6% droplets size and emulsion instability significantly decreased (p  less then  0.05). The emulsion containing a ternary mixture of CNXGGG at total gum concentration (0.6%) with a mixing ratio of 0.30.3 XGGG exhibited the best stability with the highest ESI value (98.3%). Above the critical concentration, an excessive increase in storage modulus led to a significant increase in droplet size and emulsion instability. In brief, concentrated emulsions stabilized by binary and ternary mixtures (CN/XG/GG) may be applicable in special food like heavy cream and as a template for fabricating oleogels.The application of emerging technolog

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