{
  "abstract": "This study investigated the effects of steam-assisted heat treatment on starch and protein structural changes in brown, red, and black rice flours. Starch molecular order and crystallinity were assessed using FTIR, XRD, AFM, SEM, image analysis, and digestibility assays, while protein structure and thiol-disulfide chemistry were evaluated by FTIR and chemical analyses. FTIR indicated increased starch short-range order, with crystallinity rising from ∼62% to ∼67% in brown and red rice starches and from 65.85% to 69.01% in black rice starch. XRD revealed greater increases in long-range crystallinity in brown (25.44% to 47.63%) and red (27.10% to 42.81%) rice starches, with a more moderate increase in black rice. These structural changes promoted resistant starch formation, most prominently in brown rice, followed by red and black rice. Protein analyses showed greater structural stability in red and black rice, whereas brown rice proteins exhibited greater unfolding and aggregation following treatment.",
  "abstract_shown": true,
  "affiliations": [
    "Technical University of Cluj-Napoca, North University Center of Baia Mare, Victoriei Str. 76, Baia Mare, Romania.",
    "Technical University of Cluj-Napoca, Department of Materials Science and Engineering, Blv. Muncii 103-105, 400641 Cluj-Napoca, Romania.",
    "Technical University of Cluj-Napoca, MicroNano Systems Laboratory, Mechanical Systems Engineering Department, Blv. Muncii Nr. 103-105, EUT+ Institute of Nanomaterials & Nanotechnologies EUTINN, European University of Technology, European Union, 400641 Cluj-Napoca, Romania.",
    "Faculty of Physics, Babes-Bolyai University, Mihail Kogalniceanu Str. 1, 400084 Cluj-Napoca, Romania.",
    "Interdisciplinary Research Institute on Bio-Nano-Sciences, Babes-Bolyai University, Treboniu Laurian Str. 42, 400271 Cluj-Napoca, Romania."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 11,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "C Pintilii"
    },
    {
      "affs": [
        0
      ],
      "name": "L Mihaly Cozmuta"
    },
    {
      "affs": [
        1
      ],
      "name": "F Popa"
    },
    {
      "affs": [
        2
      ],
      "name": "C Bîrleanu"
    },
    {
      "affs": [
        2
      ],
      "name": "M Pustan"
    },
    {
      "affs": [
        3,
        4
      ],
      "name": "M Baia"
    },
    {
      "affs": [
        4
      ],
      "name": "K Magyari"
    },
    {
      "affs": [
        0
      ],
      "name": "Z Szakacs"
    },
    {
      "affs": [
        0
      ],
      "name": "C Nicula"
    },
    {
      "affs": [
        0
      ],
      "name": "A Peter"
    },
    {
      "affs": [
        0
      ],
      "name": "A Mihaly Cozmuta"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/fn2rrmraknsvr.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104688",
  "fulltext_url": "https://europepmc.org/articles/PMC13742231",
  "id": "fn2rrmraknsvr",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/MED/42997678",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "2916|Food composition and properties"
    ]
  ],
  "openalex": "W7223918653",
  "pdf_url": "https://europepmc.org/articles/PMC13742231?pdf=render",
  "pmcid": "PMC13742231",
  "pmid": "42997678",
  "published": "2026-10-27",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/fn2rrmraknsvr.ris",
  "sources": [
    {
      "first_seen": "2026-11-09T15:20:34Z",
      "native_id": "MED:42997678",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42997678"
    }
  ],
  "subjects": [],
  "title": "Structural changes in starch and protein of brown, red, and black rice flours induced by steam-assisted heat treatment.",
  "title_text": "Structural changes in starch and protein of brown, red, and black rice flours induced by steam-assisted heat treatment.",
  "type": "peer-reviewed",
  "updated_at": "2026-11-10T03:20:49Z",
  "url": "https://research.draconitic.com/paper/fn2rrmraknsvr",
  "venue": "Food chemistry: X",
  "versions": []
}