Differences in starch structure, physicochemical properties and texture characteristics in superior and inferior grains of rice varieties with different amylose contents

Differences in starch structure, thermal properties, and texture characteristics of rice from main stem and tiller panicles

(2019) Wenting Wang et al.   FOOD HYDROCOLLOIDS

Impact of different structural types of amylopectin on retrogradation

(2018) Varatharajan Vamadevan et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of indica-japonica hybrid rice starch from Chinese varieties

(2017) Dawei Zhu et al.   FOOD HYDROCOLLOIDS

Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process

(2017) Ting Pan et al.   FOOD HYDROCOLLOIDS

Influence of environmental temperature during grain filling period on granule size distribution of rice starch and its relation to gelatinization properties

(2017) Jianchao Liu et al.   JOURNAL OF CEREAL SCIENCE

Morphology and Physicochemical Properties of Starch in Wheat Superior and Inferior Grains

(2017) Leilei Wang et al.   STARCH-STARKE

Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

(2016) Hongyan Li et al.   CARBOHYDRATE POLYMERS

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

(2016) Hongyan Li et al.   FOOD CHEMISTRY

Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

Effect of Nitrogen Management on the Structure and Physicochemical Properties of Rice Starch

(2016) Dawei Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage

(2016) Changquan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between structure and functional properties of normal rice starches with different amylose contents

(2015) Jinwen Cai et al.   CARBOHYDRATE POLYMERS

Roles of GBSSI and SSIIa in determining amylose fine structure

(2015) Kai Wang et al.   CARBOHYDRATE POLYMERS

Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations

(2015) Xiangli Kong et al.   FOOD CHEMISTRY

Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas

(2014) Shabir Ahmad Mir et al.   FOOD CHEMISTRY

Suppression of starch synthase I expression affects the granule morphology and granule size and fine structure of starch in wheat endosperm

(2014) S. J. McMaugh et al.   JOURNAL OF EXPERIMENTAL BOTANY

Recent progress on molecular breeding of rice in China

(2014) Yuchun Rao et al.   PLANT CELL REPORTS

Effects of protein removal on the physicochemical properties of waxy maize flours

(2014) Dalei Lu et al.   STARCH-STARKE

What Is Being Learned About Starch Properties from Multiple-Level Characterization

(2013) Robert G. Gilbert et al.   CEREAL CHEMISTRY

Changes in Enzyme Activities Involved in Starch Synthesis and Hormone Concentrations in Superior and Inferior Spikelets and Their Association with Grain Filling of Super Rice

(2013) Jing FU et al.   Rice Science

The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

(2012) Z.A. Syahariza et al.   FOOD CHEMISTRY

Structural Changes of High-Amylose Rice Starch Residues following in Vitro and in Vivo Digestion

(2012) Jianmin Man et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pasting, morphological, thermal and crystallinity properties of starch isolated from beans stored under different atmospheric conditions

(2011) Galileu Rupollo et al.   CARBOHYDRATE POLYMERS

Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating

(2011) Cunxu Wei et al.   FOOD CHEMISTRY

Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

(2011) P. Ambigaipalan et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

(2010) Shifeng Yu et al.   Food and Bioprocess Technology

Factor analysis of the functional properties of rice flours from mutant genotypes

(2010) Jheng-Hua Lin et al.   FOOD CHEMISTRY

Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents

(2010) Hyun-Jung Chung et al.   FOOD HYDROCOLLOIDS

Starch granules size distribution in superior and inferior grains of wheat is related to enzyme activities and their gene expressions during grain filling

(2010) Chuanhui Zhang et al.   JOURNAL OF CEREAL SCIENCE

Starch biosynthesis in cereal endosperm

(2010) Jong-Seong Jeon et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics

(2010) James Patindol et al.   STARCH-STARKE

Not just a grain of rice: the quest for quality

(2009) Melissa A. Fitzgerald et al.   TRENDS IN PLANT SCIENCE

Digestibility of legume starches as influenced by their physical and structural properties

(2007) Kawaljit Singh Sandhu et al.   CARBOHYDRATE POLYMERS