Related references
Note: Only part of the references are listed.Starch granule-associated proteins affect the physicochemical properties of rice starch
Qian Zhan et al.
FOOD HYDROCOLLOIDS (2020)
Morphological and physicochemical properties of rice grains submitted to rapid parboiling by microwave irradiation
Caroline Tuchtenhagen Rockembach et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of milling methods on the properties of rice flour and gluten-free rice bread
Tong Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Starch molecular structure: The basis for an improved understanding of cooked rice texture
Hongyan Li et al.
CARBOHYDRATE POLYMERS (2018)
A new route of valorization of rice endosperm by-product: Production of polymeric biocomposites
Grazia Totaro et al.
COMPOSITES PART B-ENGINEERING (2018)
New insights into gelatinization mechanisms of cereal endosperm starches
Shujun Wang et al.
SCIENTIFIC REPORTS (2018)
Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process
Ting Pan et al.
FOOD HYDROCOLLOIDS (2017)
Differences in Viscosity of Superior and Inferior Spikelets of Japonica Rice with Various Percentages of Apparent Amylose Content
Zhao-hui Ma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice
Kun-lun Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.)
Usman Ahmad et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
OsBT1 encodes an ADP-glucose transporter involved in starch synthesis and compound granule formation in rice endosperm
Sanfeng Li et al.
SCIENTIFIC REPORTS (2017)
Investigation of glycerol concentration on corn starch morphologies and gelatinization behaviours during heat treatment
Xu Chen et al.
CARBOHYDRATE POLYMERS (2017)
Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment
Xu Chen et al.
CARBOHYDRATE POLYMERS (2017)
Determination of lipophilic and hydrophilic bioactive compounds in raw and parboiled rice bran
Vito Verardo et al.
RSC ADVANCES (2016)
Changes in Physicochemical, Structural, and Sensory Properties of Irradiated Brown Japonica Rice during Storage
Yinji Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effect of low-pressure plasma on physico-chemical properties of parboiled rice
Chaitanya Sarangapani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behavior of wheat starch
Yun Zhou et al.
CARBOHYDRATE POLYMERS (2014)
Formation of Semi-compound C-Type Starch Granule in High-Amylose Rice Developed by Antisense RNA Inhibition of Starch-Branching Enzyme
Cunxu Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Influence of guar gum on granule morphologies and rheological properties of maize starch
Takao Nagano et al.
CARBOHYDRATE POLYMERS (2008)
Structure of polysaccharide-starch composite gels by rheology and confocal laser scanning microscopy: Effect of the composition and of the preparation procedure
Geraldine Savary et al.
FOOD HYDROCOLLOIDS (2008)
Characterization of volatile aroma compounds in cooked black rice
Dong Sik Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice
Hanfen Liang et al.
JOURNAL OF CEREAL SCIENCE (2008)
Effect of milling on colour and nutritional properties of rice
Lieve Lamberts et al.
FOOD CHEMISTRY (2007)
Histological structures of cooked rice grain
Y Ogawa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Distribution of amylose, nitrogen, and minerals in rice kernels with various characters
T Itani et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Share Paper
