Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content

High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference

(2019) Keyu Tao et al.   CARBOHYDRATE POLYMERS

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

(2018) Hongyan Li et al.   CARBOHYDRATE POLYMERS

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

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

(2016) Hongyan Li et al.   FOOD CHEMISTRY

Breeding high-yield superior quality hybrid super rice by rational design

(2016) Qian Qian et al.   National Science Review

Quantitative trait loci for whiteness of cooked rice detected in improved rice cultivars in Hokkaido

(2015) Hiroshi Shinada et al.   BREEDING SCIENCE

Effects of Ripening Temperature on Starch Structure and Gelatinization, Pasting, and Cooking Properties in Rice (Oryza sativa)

(2015) Areum Chun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

(2015) Li-jie ZHOU et al.   Journal of Integrative Agriculture

Effects of Heat Treatment and Moisture Contents on Interactions Between Lauric Acid and Starch Granules

(2014) Fengdan Chang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relations between Molecular, Crystalline, and Lamellar Structures of Amylopectin

(2012) Torsten Witt et al.   BIOMACROMOLECULES

Comparison of physicochemical properties of starches from seed and rhizome of lotus

(2012) Jianmin Man et al.   CARBOHYDRATE POLYMERS

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review

(2012) Ali Abas Wani et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2012) Z.A. Syahariza et al.   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

Determination of Amylose Content and Its Relationship with RVA Profile Within Genetically Similar Cultivars of Rice (Oryza sativa L. ssp. japonica)

(2010) Xin-qi WANG et al.   Agricultural Sciences in China

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

Granule Structure and Distribution of Allomorphs in C-Type High-Amylose Rice Starch Granule Modified by Antisense RNA Inhibition of Starch Branching Enzyme

(2010) Cunxu Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2010) James Patindol et al.   STARCH-STARKE

Underlying reasons for waxy rice flours having different pasting properties

(2009) Li-Jia Zhu et al.   FOOD CHEMISTRY

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