Starch structure-property relations in Australian wild rices compared to domesticated rices

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

(2020) Jinsong Bao et al.   CARBOHYDRATE POLYMERS

Changes in the physicochemical properties and starch structures of rice grains upon pre-harvest sprouting

(2020) Changquan Zhang et al.   CARBOHYDRATE POLYMERS

In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains

(2020) Cheng Li 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

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

(2019) Keyu Tao et al.   CARBOHYDRATE POLYMERS

Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch

(2019) Bo Gong et al.   FOOD HYDROCOLLOIDS

Australian Wild Rice Populations: A Key Resource for Global Food Security

(2019) Robert J. Henry   Frontiers in Plant Science

A more general approach to fitting digestion kinetics of starch in food

(2019) Haiteng Li et al.   CARBOHYDRATE POLYMERS

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

(2019) Wenting Wang et al.   FOOD HYDROCOLLOIDS

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

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

(2016) Hongyan Li et al.   FOOD CHEMISTRY

A Parameterized Model of Amylopectin Synthesis Provides Key Insights into the Synthesis of Granular Starch

(2013) Alex Chi Wu et al.   PLoS One

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

(2012) Z.A. Syahariza et al.   FOOD CHEMISTRY

Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content

(2011) Li-Jia Zhu et al.   CARBOHYDRATE POLYMERS

Physical Changes in White and Brown Rice during Simulated Gastric Digestion

(2011) Fanbin Kong et al.   JOURNAL OF FOOD SCIENCE

Chloroplast genome sequence confirms distinctness of Australian and Asian wild rice

(2011) Daniel L. E. Waters et al.   Ecology and Evolution

Molecular Weight Distributions of Starch Branches Reveal Genetic Constraints on Biosynthesis

(2010) Alex Chi Wu et al.   BIOMACROMOLECULES

Characterization of branched polysaccharides using multiple-detection size separation techniques

(2010) Francisco Vilaplana et al.   JOURNAL OF SEPARATION SCIENCE

Characterization of Starch by Size-Exclusion Chromatography: The Limitations Imposed by Shear Scission

(2009) Richard A. Cave et al.   BIOMACROMOLECULES

Granule-Bound Starch Synthase I is Responsible for Biosynthesis of Extra-Long Unit Chains of Amylopectin in Rice

(2008) I. Hanashiro et al.   PLANT AND CELL PHYSIOLOGY