Related references
Note: Only part of the references are listed.Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice
Hongyan Li et al.
FOOD CHEMISTRY (2021)
Modification of structural, physicochemical and digestive properties of normal maize starch by thermal treatment
Jian Zou et al.
FOOD CHEMISTRY (2020)
Effects of reaction condition on glycosidic linkage structure, physical-chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch
Jiaping Chen et al.
FOOD CHEMISTRY (2020)
Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study
Ningyu Lei et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Structural and physicochemical property changes during pyroconversion of native maize starch
Hongyan Li et al.
CARBOHYDRATE POLYMERS (2020)
High-pressure homogenization thinned starch paste and its application in improving the stickiness of cooked non-glutinous rice
Hongyan Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effects of dry heat treatment on the structure and physicochemical properties of waxy potato starch
Ke Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching
Hongyan Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Impact of continuous and repeated dry heating treatments on the physicochemical and structural properties of waxy corn starch
Jian Zou et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Washing rice before cooking has no large effect on the texture of cooked rice
Hongyan Li et al.
FOOD CHEMISTRY (2019)
Indigestible pyrodextrins prepared from corn starch in the presence of glacial acetic acid
Chia-Long Lin et al.
CARBOHYDRATE POLYMERS (2018)
Structure of pyrodextrin in relation to its retrogradation properties
Xiaoxian Han et al.
FOOD CHEMISTRY (2018)
Chemical structures in pyrodextrin determined by nuclear magnetic resonance spectroscopy
Yanjie Bai et al.
CARBOHYDRATE POLYMERS (2016)
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
Hongyan Li et al.
FOOD CHEMISTRY (2016)
Comparative study: How annealing and heat-moisture treatment affect the digestibility, textural, and physicochemical properties of maize starch
Hang Liu et al.
STARCH-STARKE (2016)
Causal Relations between Structural Features of Amylopectin, a Semicrystalline Hyperbranched Polymer
Torsten Witt et al.
BIOMACROMOLECULES (2014)
Structural Changes from Native Waxy Maize Starch Granules to Cold-Water-Soluble Pyrodextrin during Thermal Treatment
Yanjie Bai et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Preparation and properties of RS III from waxy maize starch with pullulanase
Miaomiao Shi et al.
FOOD HYDROCOLLOIDS (2013)
Slowly digestible starch - its structure and health implications: a review
U. Lehmann et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Preparation of indigestible pyrodextrins from different starch sources
A Laurentin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)