Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents

Parameterizing starch chain-length distributions for structure-property relations

(2020) Cheng Li et al.   CARBOHYDRATE POLYMERS

The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels

(2019) Hongyan Li et al.   CARBOHYDRATE POLYMERS

Natural variation of OsGluA2 is involved in grain protein content regulation in rice

(2019) Yihao Yang et al.   Nature Communications

Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

(2019) Hongyan Li et al.   CARBOHYDRATE POLYMERS

Wx, the Ancestral Allele of Rice Waxy Gene

(2019) Changquan Zhang et al.   Molecular Plant

Relationships between transparency, amylose content, starch cavity, and moisture of brown rice kernels

(2019) Long Zhang et al.   JOURNAL OF CEREAL SCIENCE

Rice grain quality—traditional traits for high quality rice and health-plus substances

(2019) Hao Zhou et al.   MOLECULAR BREEDING

Starch molecular structure: The basis for an improved understanding of cooked rice texture

(2018) Hongyan Li et al.   CARBOHYDRATE POLYMERS

Genetic Basis of Variation in Rice Seed Storage Protein (Albumin, Globulin, Prolamin, and Glutelin) Content Revealed by Genome-Wide Association Analysis

(2018) Pingli Chen et al.   Frontiers in Plant Science

How amylose molecular fine structure of rice starch affects functional properties

(2018) Keyu Tao et al.   CARBOHYDRATE POLYMERS

Deciphering the Genetic Architecture of Cooked Rice Texture

(2018) Gopal Misra et al.   Frontiers in Plant Science

Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars

(2018) Farhan Mohiuddin Bhat et al.   FOOD CHEMISTRY

Molecular Structure and Physicochemical Properties of Starches from Rice with Different Amylose Contents Resulting from Modification of OsGBSSI Activity

(2017) Changquan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genome-wide and gene-based association mapping for rice eating and cooking characteristics and protein content

(2017) Xiaoqian Wang et al.   Scientific Reports

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

(2016) Hongyan Li et al.   FOOD CHEMISTRY

Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

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

Improved understanding of rice amylose biosynthesis from advanced starch structural characterization

(2015) Enpeng Li et al.   Rice

Amino Acid Composition, Molecular Weight Distribution and Gel Electrophoresis of Walnut (Juglans regia L.) Proteins and Protein Fractionations

(2014) Xiaoying Mao et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Heterogeneous Structure and Spatial Distribution in Endosperm of High-Amylose Rice Starch Granules with Different Morphologies

(2014) Canhui Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Toward underlying reasons for rice starches having low viscosity and high amylose: physiochemical and structural characteristics

(2012) Changquan Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities

(2009) Z. Tian et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Impact of proteins on pasting and cooking properties of waxy and non-waxy rice

(2007) Lihong Xie et al.   JOURNAL OF CEREAL SCIENCE