Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties

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

Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

In vitro digestion properties of heterogeneous starch granules from high-amylose rice

(2016) Jun Huang et al.   FOOD HYDROCOLLOIDS

Comparative structure of starches from high-amylose maize inbred lines and their hybrids

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

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

(2015) Jinwen Cai et al.   CARBOHYDRATE POLYMERS

Effects of single and dual physical modifications on pinhão starch

(2015) Vânia Zanella Pinto et al.   FOOD CHEMISTRY

Dosage Effect of High-Amylose Modifier Gene(s) on the Starch Structure of Maize amylose-extender Mutant

(2015) Hongxin Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and physicochemical characteristics of starch from sugar cane and sweet sorghum stalks

(2014) Fernanda Viginotti Alves 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

Starch bioengineering affects cereal grain germination and seedling establishment

(2014) Shahnoor S. Shaik et al.   JOURNAL OF EXPERIMENTAL BOTANY

Structural and functional properties of C-type starches

(2013) Jinwen Cai et al.   CARBOHYDRATE POLYMERS

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

Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding

(2011) Thuy T. B. Tran et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

C-Type Starch from High-Amylose Rice Resistant Starch Granules Modified by Antisense RNA Inhibition of Starch Branching Enzyme

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

Morphology and physicochemical properties of mechanically activated rice starch

(2009) Zhengmao Zhang et al.   CARBOHYDRATE POLYMERS

Retrogradation properties of high amylose rice flour and rice starch by physical modification

(2009) Yue Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures

(2008) Li Li et al.   CARBOHYDRATE POLYMERS

Effect of tea polyphenols on the retrogradation of rice starch

(2008) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL