Concepedia

Insights into waxy maize starch degradation by sulfuric acid: Impact on starch structure, pasting, and rheological property

Hongyan Li, Minghao Xu, Shu Yan, Ruoxin Liu, Zichu Ma, Yangyang Wen, Jing Wang, Baoguo Sun

International Journal of Biological Macromolecules · 2020 · 28 citations · 20 references

DOI

Concepts

References

20

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

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Amylopectin Fine Structure and Rice Starch Paste Breakdown

Xian‐Zhong Han, Bruce R. Hamaker · Journal of Cereal Science · 2001 · 284 citations

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Structures and rheological properties of corn starch as affected by acid hydrolysis

Ya‐Jane Wang, Van‐Den Truong, Linfeng Wang · Carbohydrate Polymers · 2003 · 225 citations

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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

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Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation

Yang Jiang, Yuhua Xu, Feng Li et al. · Food Hydrocolloids · 2019 · 178 citations

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