Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment-Reference-Cited by-同舟云学术

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Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment

Published:2024-03-26 Issue:1 Volume:27 Page:532-548
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Sangwongchai Wichian¹^ORCID,Sa-ingthong Nutcha²,Phothiset Suphatta³,Saenubon Chongkod²,Thitisaksakul Maysaya²⁴^ORCID

Affiliation:

1. Biological Science Program, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand

2. Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand

3. Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry Kasetsart University, Sakhon Nakhon, Thailand

4. Salt-Tolerant Rice Research Group, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand

Funder

Khon Kaen University

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2332357

Reference36 articles.

1. Starch biosynthesis in cereal endosperms: An updated review over the last decade

2. Starch Chemical Composition and Molecular Structure in Relation to Physicochemical Characteristics and Resistant Starch Content of Four Thai Commercial Rice Cultivars Differing in Pasting Properties

3. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

4. Ratio of Amylose and Amylopectin as indicators of glycaemic index and in vitro enzymatic hydrolysis of starches of long, medium and short grain rice

5. Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches

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