{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T10:23:22Z","timestamp":1772792602455,"version":"3.50.1"},"reference-count":13,"publisher":"Informa UK Limited","issue":"10","license":[{"start":{"date-parts":[[2015,10,3]],"date-time":"2015-10-03T00:00:00Z","timestamp":1443830400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"content-domain":{"domain":["www.tandfonline.com"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2015,10,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Heat-treated (120\u00a0\u00b0C for 120\u00a0min) rice flour showed high affinity to oil (oil-binding ability). This oil-binding ability could be observed by shaking the heat-treated rice flour (2.0\u00a0g), oil (4.0\u00a0mL), and water (20\u00a0mL) vigorously in a test tube, and the oil bound to the rice flour sank into the water. To examine the time-dependent levels of the oil-binding ability, rice flour was heat-treated at 120\u00a0\u00b0C for 10, 20, 40, 60, and 120\u00a0min, and the precipitated volume of oil\/rice flour complex increased with an increase of the heating time. The oil-binding ability of the rice flour was not affected by the treatments with diethyl ether or boiled chloroform\/methanol (2:1) solutions, which suggested no relationship to the oil in the rice flour, but was lost upon alkali (0.2% NaOH solution) or pepsin treatment, which suggested its relationship to the rice proteins.<\/jats:p>","DOI":"10.1080\/09168451.2015.1039479","type":"journal-article","created":{"date-parts":[[2015,4,30]],"date-time":"2015-04-30T08:34:17Z","timestamp":1430382857000},"page":"1629-1634","update-policy":"https:\/\/doi.org\/10.1080\/tandf_crossmark_01","source":"Crossref","is-referenced-by-count":16,"title":["Effects of heat treatment on oil-binding ability of rice flour"],"prefix":"10.1080","volume":"79","author":[{"given":"Aya","family":"Tabara","sequence":"first","affiliation":[{"name":"Faculty of Home Economics, Laboratory of Food Technology, Kobe Women\u2019s University, Kobe, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mariko","family":"Nakagawa","sequence":"additional","affiliation":[{"name":"Faculty of Home Economics, Laboratory of Food Technology, Kobe Women\u2019s University, Kobe, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuki","family":"Ushijima","sequence":"additional","affiliation":[{"name":"Kumamoto Flour Milling Co., Ltd., Kumamoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kotaro","family":"Matsunaga","sequence":"additional","affiliation":[{"name":"Kumamoto Flour Milling Co., Ltd., Kumamoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Masaharu","family":"Seguchi","sequence":"additional","affiliation":[{"name":"Faculty of Home Economics, Laboratory of Food Technology, Kobe Women\u2019s University, Kobe, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"301","published-online":{"date-parts":[[2015,10,3]]},"reference":[{"key":"2021040102261396800_CIT0001","doi-asserted-by":"publisher","first-page":"221","DOI":"10.3136\/fstr.13.221","article-title":"Improving effects of stored wheat flour on pancake texture","volume":"13","author":"Nakamura","year":"2007","journal-title":"Food Sci. Technol. Res"},{"key":"2021040102261396800_CIT0002","doi-asserted-by":"publisher","first-page":"351","DOI":"10.3136\/fstr.13.351","article-title":"Effect of flour changes due to storage on kasutera cake volume","volume":"13","author":"Nakamura","year":"2007","journal-title":"Food Sci. Technol. Res"},{"key":"2021040102261396800_CIT0003","doi-asserted-by":"publisher","first-page":"431","DOI":"10.3136\/fstr.14.431","article-title":"Increased volume of kasutera cake (Japanese sponge cake) by dry heating of wheat flour","volume":"14","author":"Nakamura","year":"2008","journal-title":"Food Sci. Technol. Res"},{"key":"2021040102261396800_CIT0004","doi-asserted-by":"publisher","first-page":"167","DOI":"10.3136\/fstr.12.167","article-title":"Relationship between pancake springiness and interaction of wheat flour components caused by dry heating","volume":"12","author":"Ozawa","year":"2006","journal-title":"Food Sci. Technol. Res"},{"key":"2021040102261396800_CIT0005","doi-asserted-by":"publisher","first-page":"626","DOI":"10.1094\/CCHEM-85-5-0626","article-title":"Effect of dry-heated prime starch and tailings fractions in wheat flour on pancake springiness","volume":"85","author":"Ozawa","year":"2008","journal-title":"Cereal Chem"},{"key":"2021040102261396800_CIT0006","first-page":"248","article-title":"Oil-binding ability of heat-treated wheat starch","volume":"61","author":"Seguchi","year":"1984","journal-title":"Cereal Chem"},{"key":"2021040102261396800_CIT0007","doi-asserted-by":"crossref","first-page":"398","DOI":"10.1002\/star.200800142","article-title":"Investigation of dry-heated hard and soft wheat flour","volume":"61","author":"Ozawa","year":"2009","journal-title":"Starch"},{"key":"2021040102261396800_CIT0008","year":"2000","journal-title":"AACC international: approved methods of the American association of cereal chemists"},{"key":"2021040102261396800_CIT0009","first-page":"118","article-title":"Effect of drying temperatures on the moisture determination of starches by oven drying method","volume":"15","author":"Tsutsumi","year":"1961","journal-title":"Shokuryo Kagaku Kenkyusho Kenkyu Hokoku"},{"key":"2021040102261396800_CIT0010","first-page":"241","article-title":"Oil-binding capacity of prime starch chlorinated wheat flour","volume":"61","author":"Seguchi","year":"1984","journal-title":"Cereal Chem"},{"key":"2021040102261396800_CIT0011","doi-asserted-by":"publisher","first-page":"2312","DOI":"10.1021\/ja01262a026","article-title":"Kinetics and equilibria of the carbinol formation of phenolphthalein","volume":"64","author":"Barnes","year":"1942","journal-title":"J. Am. Chem. Soc"},{"key":"2021040102261396800_CIT0012","first-page":"145","article-title":"Studies on the extraction and composition of rice flour proteins","volume":"43","author":"Cagampang","year":"1966","journal-title":"Cereal Chem"},{"key":"2021040102261396800_CIT0013","doi-asserted-by":"publisher","first-page":"1063","DOI":"10.1104\/pp.120.4.1063","article-title":"Accumulation of soybean glycinin and its assembly with the glutelins in rice","volume":"120","author":"Katsube","year":"1999","journal-title":"Plant Physiol"}],"container-title":["Bioscience, Biotechnology, and Biochemistry"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/academic.oup.com\/bbb\/article-pdf\/79\/10\/1629\/36837731\/bbb1629.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"http:\/\/academic.oup.com\/bbb\/article-pdf\/79\/10\/1629\/36837731\/bbb1629.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,6,7]],"date-time":"2022-06-07T11:49:21Z","timestamp":1654602561000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/bbb\/article\/79\/10\/1629\/5939218"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,10,3]]},"references-count":13,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2015,10,3]]},"published-print":{"date-parts":[[2015,10,3]]}},"URL":"https:\/\/doi.org\/10.1080\/09168451.2015.1039479","relation":{},"ISSN":["0916-8451","1347-6947"],"issn-type":[{"value":"0916-8451","type":"print"},{"value":"1347-6947","type":"electronic"}],"subject":[],"published-other":{"date-parts":[[2015,10,3]]},"published":{"date-parts":[[2015,10,3]]},"assertion":[{"value":"The publishing and review policy for this title is described in its Aims & Scope.","order":1,"name":"peerreview_statement","label":"Peer Review Statement"},{"value":"http:\/\/www.tandfonline.com\/action\/journalInformation?show=aimsScope&journalCode=tbbb20","URL":"http:\/\/www.tandfonline.com\/action\/journalInformation?show=aimsScope&journalCode=tbbb20","order":2,"name":"aims_and_scope_url","label":"Aim & Scope"}]}}