Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties

Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review

(2019) Sandra Balet et al.   Food Analytical Methods

Rice quality: How is it defined by consumers, industry, food scientists and geneticists?

(2019) Marie Claire Custodio et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2019) Keyu Tao et al.   CARBOHYDRATE POLYMERS

Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch

(2019) Dongping Yao et al.   FOOD CHEMISTRY

Rice grain protein composition influences instrumental measures of rice cooking and eating quality

(2018) Jeanette L. Balindong et al.   JOURNAL OF CEREAL SCIENCE

Plant proteins mitigate in vitro wheat starch digestibility

(2017) Nataly López-Barón et al.   FOOD HYDROCOLLOIDS

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

(2016) Hongyan Li et al.   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

Effect of Alkaline-Soluble Proteins on Pasting Properties of Nonwaxy Rice Flour

(2014) Cuiping Yi et al.   CEREAL CHEMISTRY

Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China

(2014) Chuan Tong et al.   FOOD CHEMISTRY

Effects of glutelin and globulin on the physicochemical properties of rice starch and flour

(2014) Graeme Baxter et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of Texture Differences among Varieties of Cooked Quinoa

(2014) Geyang Wu et al.   JOURNAL OF FOOD SCIENCE

How environmental stress affects starch composition and functionality in cereal endosperm

(2014) Diane M. Beckles et al.   STARCH-STARKE

Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis

(2013) Gabriela N. Barrera et al.   CARBOHYDRATE POLYMERS

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

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

Milling of rice grains: The roles of starch structures in the solubility and swelling properties of rice flour

(2012) Jovin Hasjim et al.   STARCH-STARKE

Rice grain and starch properties: Effects of nitrogen fertilizer application

(2011) Narpinder Singh et al.   CARBOHYDRATE POLYMERS

Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review

(2011) Jaroslav Blazek et al.   CARBOHYDRATE POLYMERS

Variation in sorghum starch synthesis genes associated with differences in starch phenotype

(2011) Helen Hill et al.   FOOD CHEMISTRY

RELATIONSHIP OF PHYSICOCHEMICAL, PASTING PROPERTIES OF MILLET STARCHES AND THE TEXTURE PROPERTIES OF COOKED MILLET

(2011) CHENG LIU et al.   JOURNAL OF TEXTURE STUDIES

Albumin Significantly Affects Pasting and Textural Characteristics of Rice Flour

(2010) Graeme Baxter et al.   CEREAL CHEMISTRY

Comparison of Amylose Determination Methods and the Development of a Dual Wavelength Iodine Binding Technique

(2008) Thianming Zhu et al.   CEREAL CHEMISTRY

Waxy gene haplotypes: Associations with pasting properties in an international rice germplasm collection

(2008) Ming-Hsuan Chen et al.   JOURNAL OF CEREAL SCIENCE