Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio

Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

Agriculture, Biochemistry, Food Science +12

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

Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima et al. · Carbohydrate Polymers · 2005 · 415 citations

Agriculture, Biochemistry, Food Science +16

Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch

J. L. Jane, Jen-Fang Chen · Europe PMC (PubMed Central) · 1992 · 376 citations

Pharmacy, Biochemistry, Food Science +16