Effects of cooking, retrogradation and drying on starch digestibility in instant rice making

Classification and measurement of nutritionally important starch fractions.

H N Englyst, S M Kingman, John H. Cummings · PubMed · 1992 · 3.8K citations

Agriculture, Food Science, Nutritional Sciences +12

The roles of amylose and amylopectin in the gelation and retrogradation of starch

M. J. Miles, Victor J. Morris, Paul D. Orford et al. · Carbohydrate Research · 1985 · 1.2K citations

Agriculture, Biochemistry, Food Science +6

Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch

Costas G. Βiliaderis, Cheryl M. Page, T.J. Maurice et al. · Journal of Agricultural and Food Chemistry · 1986 · 524 citations

Agriculture, Food Science, Materials Science +17

Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch

Hyun-Jung Chung, Hyesook S. Lim, Seung-Taik Lim · Journal of Cereal Science · 2006 · 449 citations

Agriculture, Biochemistry, Food Science +16

Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines

Michael Frei, Perumal Siddhuraju, Karsten Becker · Food Chemistry · 2003 · 430 citations

Agriculture, Agronomy, Food Science +16