Concepedia

Appearance, components, pasting, and thermal characteristics of chalky grains of rice varieties with varying protein content

Chenyan He, Fei Deng, Yujie Yuan, Xiaofan Huang, Yuxin He, Qiuping Li, Bo Li, Li Wang, Hong Cheng, Tao Wang,

Food Chemistry · 2023 · 22 citations · 33 references

DOI

Concepts

References

33

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Ali Abas Wani, Preeti Singh, Manzoor Ahmad Shah et al. · Comprehensive Reviews in Food Science and Food Safety · 2012 · 572 citations

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The influence of amylose on starch granule structure

Paul J. Jenkins, Athene M. Donald · International Journal of Biological Macromolecules · 1995 · 469 citations

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Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking Properties

A. Lisle, Margrit Martin, Melissa Fitzgerald · Cereal Chemistry · 2000 · 289 citations

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Influence of High Temperature during Grain Filling on the Accumulation of Storage Proteins and Grain Quality in Rice (Oryza sativa L.)

Chin-Ju Lin, Chia‐Yu Li, Shao-Kai Lin et al. · Journal of Agricultural and Food Chemistry · 2010 · 202 citations

, , +17

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

Keyu Tao, Wenwen Yu, Sangeeta Prakash et al. · Carbohydrate Polymers · 2019 · 201 citations

, , +15