High-pressure homogenization thinned starch paste and its application in improving the stickiness of cooked non-glutinous rice

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

The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

Hongyan Li, Melissa Fitzgerald, Sangeeta Prakash et al. · Scientific Reports · 2017 · 180 citations · Full text

Agriculture, Food Science, Cereal Science +16

Effect of Milling Ratio on Sensory Properties of Cooked Rice and on Physicochemical Properties of Milled and Cooked Rice

Jung Kwang Park, Sang Sook Kim, Kwang Ok Kim · Cereal Chemistry · 2001 · 178 citations

Agriculture, Agronomy, Food Science +15

Midpoint scission of macromolecules in dilute solution in turbulent flow

Alexander Horn, Edward W. Merrill · Nature · 1984 · 114 citations

Natural Sciences, Biochemistry, Biophysics +11