Effect of molecular structure on phase transition behavior of rice starch with different amylose contents

Parameterizing starch chain-length distributions for structure-property relations

(2020) Cheng Li et al.   CARBOHYDRATE POLYMERS

Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions

(2020) Pavitra Krishna Kumar et al.   Food and Bioprocess Technology

Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends

(2019) You Tian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents

(2019) Jiyoung Park et al.   FOOD HYDROCOLLOIDS

Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure

(2019) Fan Zhu et al.   FOOD CHEMISTRY

Starch characteristics of cowpea and mungbean cultivars grown in Korea

(2018) Yu-yeon Kim et al.   FOOD CHEMISTRY

Inorganic arsenic contents in ready-to-eat rice products and various Korean rice determined by a highly sensitive gas chromatography-tandem mass spectrometry

(2018) Mun Yhung Jung et al.   FOOD CHEMISTRY

Impact of different structural types of amylopectin on retrogradation

(2018) Varatharajan Vamadevan et al.   FOOD HYDROCOLLOIDS

Starch retrogradation: From starch components to cereal products

(2017) Anne Matignon et al.   FOOD HYDROCOLLOIDS

Effect of storage temperatures on the head rice yield in relation to glass transition temperatures and un-freezable water

(2016) Khongsak Srikaeo et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches

(2014) Shuang-kui Du et al.   CARBOHYDRATE POLYMERS

Different Structures of Heterogeneous Starch Granules from High-Amylose Rice

(2014) Jianmin Man et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Studies on the starch–water interactions between partially gelatinized corn starch and water during gelatinization

(2013) Zong-qiang Fu et al.   CARBOHYDRATE POLYMERS

Physico-chemical, thermal and rheological properties of starches isolated from newly released rice cultivars grown in Indian temperate climates

(2013) Ali Abas Wani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of rice aging on the freeze–thaw stability of rice flour gels

(2012) Wattinee Katekhong et al.   CARBOHYDRATE POLYMERS

On the importance of organization of glucan chains on thermal properties of starch

(2012) Varatharajan Vamadevan 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

An alternative DSC approach to study hydration of hyaluronan

(2010) A. Průšová et al.   CARBOHYDRATE POLYMERS

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

A novel approach for calculating starch crystallinity and its correlation with double helix content: A combined XRD and NMR study

(2008) Amparo Lopez-Rubio et al.   BIOPOLYMERS

Internal unit chain composition in amylopectins

(2008) Eric Bertoft et al.   CARBOHYDRATE POLYMERS