Improving waxy rice starch functionality through branching enzyme and glucoamylase: Role of amylose as a viable substrate-Reference-Cited by-同舟云学术

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Improving waxy rice starch functionality through branching enzyme and glucoamylase: Role of amylose as a viable substrate

Published:2020-02 Issue: Volume:230 Page:115712
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Guo Li^ORCID,Li Jiahao,Gui Yifan,Zhu Yu,Cui Bo

Funder

National Natural Science Foundation of China

Shandong Key research and development plan

International Cooperation Foundation of Qilu University of Technology

Special Funds for Taishan Scholars Project

Independent Training Innovation Team project

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference42 articles.

1. Genetic diversity in the physicochemical properties of waxy rice (Oryza sativa L.) starch;Bao;Journal of the Science of Food and Agriculture,2004

2. Some physicochemical and food application characteristics of California waxy rice varieties;Bean;Cereal Chemistry,1984

3. Rice starches: Production and properties;BeMiller,2009

4. Structural characteristics and rheological properties of plasma-treated starch;Bie;Innovative Food Science & Emerging Technologies,2016

5. Method for determining the amylose content, molecular weights, and weight- and molar-based distributions of degree of polymerization of amylose and fine-structure of amylopectin;Chen;Carbohydrate Polymers,2007

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