Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching

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

A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography

Isao Hanashiro, Jun‐ichi Abe, Susumu Hizukuri · Carbohydrate Research · 1996 · 850 citations

Life Sciences, Biochemistry, Carbohydrate Biochemistry +9

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

Hongyan Li, Sangeeta Prakash, Timothy Nicholson et al. · Food Chemistry · 2015 · 516 citations

Agriculture, Agronomy, Food Science +16

Diversity of Global Rice Markets and the Science Required for Consumer-Targeted Rice Breeding

Mariafe Calingacion, Alice G. Laborte, Andrew Nelson et al. · PLoS ONE · 2014 · 333 citations · Full text

Agriculture, Agronomy, Crop Sciences +14

Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin

Mei H. Ong, J. M. V. Blanshard · Journal of Cereal Science · 1995 · 224 citations

Agriculture, Biochemistry, Food Science +17