Pasting, cooking, and digestible properties of <i>Japonica</i> rice with different amylose contents-Reference-Cited by-同舟云学术

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Pasting, cooking, and digestible properties of Japonica rice with different amylose contents

Published:2022-05-04 Issue:1 Volume:25 Page:936-947
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhang Wei¹²,Liu Yuxuan¹,Luo Xianli¹,Zeng Xuefeng³

Affiliation:

1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China

2. Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China

3. School of Liquor and Food Engineering, Guizhou University, Guiyang, China

Funder

Open Fund of Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education

Excellent Science and Technology Innovation Team of Young and Middle-aged Researchers in Universities of Hubei

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2069806

Reference25 articles.

1. Drivers and trade-offs of multiple environmental stressors from global rice

2. Climate drives variability and joint variability of global crop yields

3. Basmati Rice in the Indian Subcontinent: Strategies to Boost Production and Quality Traits

4. Evaluation of major Japanese rice cultivars for resistance to bacterial grain rot caused by Burkholderia glumae and identification of standard cultivars for resistance

5. Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking

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1. OsG6PGH1 affects various grain quality traits and participates in the salt stress response of rice;Frontiers in Plant Science;2024-07-10

2. Relationship between the physicochemical properties and amylose content of rice starch in rice varieties with the same genetic background;Journal of Cereal Science;2024-07

3. Alternate wetting and moderate drying irrigation improves rice cooking and eating quality by optimizing lipid and fatty acid synthesis in grains;Journal of Integrative Agriculture;2024-05

4. Exploring Retrogradation Behavior of Commercial Rice Varieties and Physicochemical Properties of Respective Extracted Starch;ACS Food Science & Technology;2024-03-21

5. Impact of argon dielectric barrier discharge cold plasma on the physicochemical and cooking properties of lightly-milled rice;Innovative Food Science & Emerging Technologies;2024-03

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