Concepedia

Low Amylose

Low Amylose is a rice starch composition phenotype characterized by a reduced amylose content relative to normal amylose varieties, typically ranging between 10–20%, which results in a softer, stickier cooked texture and is specifically targeted in breeding programs to enhance culinary and sensory qualities in cooked rice.

330

Publications

17.6K

Citations

1.3K

Authors

389

Institutions

Publications per year

2017–2026

107

Parents

Publications

330

A gel consistency test for eating quality of rice

Gloria B. Cagampang, Consuelo M. Perez, Bienvenido O. Juliano · Journal of the Science of Food and Agriculture · 1973 · 559 citations

, , +15

The amylose content in rice endosperm is related to the post‐transcriptional regulation of the <i>waxy</i> gene

Zongyang Wang, Ge‐Zhi Shen, Jiping Gao et al. · The Plant Journal · 1995 · 459 citations · Full text

, , +13

Composition and functional properties of rice

Zhongkai Zhou, Kevin Robards, Stuart Helliwell et al. · International Journal of Food Science & Technology · 2002 · 411 citations

, , +17

Hydrothermal treatments of rice starch for improvement of rice noodle quality

R. Hormdok, Athapol Noomhorm · LWT · 2007 · 393 citations

, , +14

Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers

Delina Muscat, Benu Adhikari, Raju Adhikari et al. · Journal of Food Engineering · 2011 · 345 citations

, , +10

1–5 of 330

Authors

1.3K

  1. BO
    Bienvenido O. Juliano

    International Rice Research Institute, Philippines

    10 publications · 945 citations

    10

    h-index

  2. TS
    Tomoko Sasaki

    Food Research Institute, Japan

    8 publications · 204 citations

    8

    h-index

  3. JB
    Jinsong Bao

    Zhejiang University, China

    6 publications · 210 citations

    6

    h-index

  4. TY
    Takeshi Yasui

    The University of Osaka, Japan

    6 publications · 153 citations

    6

    h-index

  5. YS
    Yoshio Sano

    Hokkaido University, Japan

    5 publications · 111 citations

    5

    h-index

1–5 of 1.3K

Institutions

389

  1. Yangzhou University

    Yangzhou, China

    14 h-index

    88 publications

    5.5K citations

  2. International Rice Research Institute

    Los Baños, Philippines

    13 h-index

    32 publications

    3K citations

  3. Institute of Crop Science

    Tsukuba, Japan

    12 h-index

    50 publications

    2K citations

  4. Western Region Agricultural Research Center

    Hiroshima, Japan

    8 h-index

    10 publications

    259 citations

  5. Zhejiang University

    Hangzhou, China

    8 h-index

    27 publications

    2.7K citations

  6. Food Research Institute

    Tsukuba, Japan

    7 h-index

    14 publications

    308 citations

  7. Kyushu University

    Fukuoka, Japan

    6 h-index

    13 publications

    663 citations

  8. Rice Research Institute

    Guangzhou, China

    6 h-index

    30 publications

    740 citations

1–8 of 389

Venues

  1. Starch - Stärke

    26 publications · 1.3K citations

    19

    h-index

  2. Cereal Chemistry

    21 publications · 1.1K citations

    17

    h-index

  3. Journal of Cereal Science

    17 publications · 1.1K citations

    16

    h-index

  4. Food Chemistry

    11 publications · 1.1K citations

    11

    h-index

  5. Journal of the Science of Food and Agriculture

    10 publications · 913 citations

    10

    h-index

1–5