Concepedia

Effects of elevated atmosphere CO2 and temperature on the morphology, structure and thermal properties of starch granules and their relationship to cooked rice quality

Liquan Jing, Chen Chen, Shaowu Hu, Shupeng Dong, Yue Pan, Yunxia Wang, Shangkun Lai, Yulong Wang, Lianxin Yang

Food Hydrocolloids · 2020 · 36 citations · 37 references

DOI

Concepts

References

37

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

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Proteins in Rice Grains Influence Cooking Properties!

Margrit Martin, Melissa Fitzgerald · Journal of Cereal Science · 2002 · 366 citations

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Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch

Sandeep Singh, Narpinder Singh, Naoto Isono et al. · Journal of Agricultural and Food Chemistry · 2009 · 315 citations

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Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch

Eleni Chiotelli, Martine Le Meste · Cereal Chemistry · 2002 · 271 citations

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Effect of elevated CO2 and high temperature on seed-set and grain quality of rice

Pitre Madan, S. V. Krishna Jagadish, Peter Craufurd et al. · Journal of Experimental Botany · 2012 · 186 citations · Full text