Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage

Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities

Zhixi Tian, Qian Qian, Qiaoquan Liu et al. · Proceedings of the National Academy of Sciences · 2009 · 605 citations · Full text

Agriculture, Genetics, Plant Sciences +17

Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents

Hyun‐Jung Chung, Qiang Liu, Laurence Lee et al. · Food Hydrocolloids · 2010 · 554 citations

Agriculture, Biochemistry, Food Science +17

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

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

Relationship between granule size and in vitro digestibility of maize and potato starches

Sushil Dhital, Ashok K. Shrestha, Michael J. Gidley · Carbohydrate Polymers · 2010 · 365 citations

Agriculture, Food Science, Plant Sciences +14