Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties

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 · 487 citations

Food Chemistry, Cooked Rice Grains, Amylopectin Fine Structure +5

Comparison of Amylose Determination Methods and the Development of a Dual Wavelength Iodine Binding Technique

Thianming Zhu, David S. Jackson, Randy L. Wehling et al. · Cereal Chemistry · 2008 · 256 citations

Starch Mixtures, Engineering, Food Analysis +22

Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements

Elaine T. Champagne, Karen L. Bett, Bryan T. Vinyard et al. · Cereal Chemistry · 1999 · 235 citations

Nutrition, Measurement, Food Analysis +17

Comparison of Protein Extraction Solutions for Rice Starch Isolation and Effects of Residual Protein Content on Starch Pasting Properties

Seung-Taik Lim, Jong-Hyup Lee, Dong-Hoon Shin et al. · Starch - Stärke · 1999 · 201 citations

Food Chemistry, Engineering, Environmental Engineering +15

High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference

Keyu Tao, Wenwen Yu, Sangeeta Prakash et al. · Carbohydrate Polymers · 2019 · 188 citations

Food Chemistry, Cooked Rice Texture, High-amylose Rice +3