Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice

Relationships among starch biosynthesizing protein content, fine structure and functionality in rice

(2020) Jinsong Bao et al.   CARBOHYDRATE POLYMERS

Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture

(2020) Cheng Li et al.   FOOD HYDROCOLLOIDS

Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker

(2020) Ling Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure and physicochemical properties of native starch and resistant starch in Chinese yam (Dioscorea opposita Thunb.)

(2020) Jian Zou et al.   CARBOHYDRATE POLYMERS

Relationship between chalkiness and the structural and thermal properties of rice starch after shading during grain-filling stage

(2020) Fei Deng et al.   CARBOHYDRATE POLYMERS

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

(2020) Dawei Zhu et al.   FOOD HYDROCOLLOIDS

Physicochemical, thermal and rheological properties of isolated Argentina quinoa starch

(2020) María Paula López-Fernández et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Developmental status and problems of rice ratooning

(2019) Wen-xiong LIN   Journal of Integrative Agriculture

Can ratoon cropping improve resource use efficiencies and profitability of rice in central China?

(2019) Shen Yuan et al.   FIELD CROPS RESEARCH

Effect of drought stress on the morphological and physicochemical properties of starches from Trimezia juncifolia

(2019) Viviane O. Almeida et al.   CARBOHYDRATE POLYMERS

Effects of Genetic Background and Environmental Conditions on Texture Properties in a Recombinant Inbred Population of an Inter-Subspecies Cross

(2019) Ximing Xu et al.   Rice

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

(2019) Keyu Tao et al.   CARBOHYDRATE POLYMERS

The interaction between amylose and amylopectin synthesis in rice endosperm grown at high temperature

(2019) Xiaolei Fan et al.   FOOD CHEMISTRY

Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads

(2019) Laura Roman et al.   FOOD HYDROCOLLOIDS

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

(2019) Wenting Wang 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 molecular structure: The basis for an improved understanding of cooked rice texture

(2018) Hongyan Li et al.   CARBOHYDRATE POLYMERS

Resource use efficiency of rice production upon single cropping and ratooning agro-systems in terms of bioethanol feedstock production

(2018) Saeed Firouzi et al.   ENERGY

Relationships between amylopectin internal molecular structure and physicochemical properties of starch

(2018) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ratooning as an adaptive management tool for climatic change in rice systems along a north-south transect in the southern Mississippi valley

(2018) Lewis H. Ziska et al.   AGRICULTURAL AND FOREST METEOROLOGY

Effects of weak-light stress during grain filling on the physicochemical properties of normal maize starch

(2018) Kai Shi et al.   CARBOHYDRATE POLYMERS

How amylose molecular fine structure of rice starch affects functional properties

(2018) Keyu Tao et al.   CARBOHYDRATE POLYMERS

Nitrogen fertilizer at heading stage effectively compensates for the deterioration of rice quality by affecting the starch-related properties under elevated temperatures

(2018) She Tang et al.   FOOD CHEMISTRY

The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch

(2018) Dawei Zhu et al.   FOOD CHEMISTRY

Effect of storage and reheating on textural properties of rice in dairy dessert as related to its pasting properties and microstructure

(2017) S.G. Borad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effects of Nitrogen Rate and Harvest Moisture Content on Physicochemical Properties and Milling Yields of Rice

(2016) Brandon C. Grigg et al.   CEREAL 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

Starch metabolism and grain chalkiness under high temperature stress

(2016) Pei-Ching Lo et al.   National Science Review

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

(2015) Jinwen Cai et al.   CARBOHYDRATE POLYMERS

Molecular weight, chain profile of rice amylopectin and starch pasting properties

(2014) Chutarat Kowittaya et al.   CARBOHYDRATE POLYMERS

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

(2014) Dalei Lu et al.   STARCH-STARKE

Effects of high temperature during grain filling under control conditions on the physicochemical properties of waxy maize flour

(2013) Dalei Lu et al.   CARBOHYDRATE POLYMERS

Physicochemical properties of high-amylose rice starches during kernel development

(2012) Fengling Qin et al.   CARBOHYDRATE POLYMERS

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