Effect of rice storage on pasting properties of rice flour

Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

Agriculture, Biochemistry, Food Science +12

Ageing of Stored Rice: Changes in Chemical and Physical Attributes

Ze Zhou, Kevin Robards, Stuart Helliwell et al. · Journal of Cereal Science · 2002 · 420 citations

Agriculture, Agronomy, Plant Sciences +14

Amylose-lipid complex formation during cooking of rice flour

Kulwinder Kaur, Narpinder Singh · Food Chemistry · 2000 · 188 citations

Agriculture, Biochemistry, Food Science +14

Influence of lipids on the thermal and mechanical properties of concentrated starch gels

Costas G. Βiliaderis, Janine R. Tonogai · Journal of Agricultural and Food Chemistry · 1991 · 179 citations

Agriculture, Chemistry, Food Science +17

A Study of Starch‐Lipid Interactions for Some Native and Modified Maize Starches

A.‐C. Eliasson, H. Finstad, Gudrun Ljunger · Starch - Stärke · 1988 · 138 citations

Agriculture, Biochemistry, Food Science +16