Generating waxy rice starch with target type of amylopectin fine structure and gelatinization temperature by waxy gene editing-Reference-Cited by-同舟云学术

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Generating waxy rice starch with target type of amylopectin fine structure and gelatinization temperature by waxy gene editing

Published:2023-04 Issue: Volume:306 Page:120595
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Fu Yuhao,Hua Yonghuan,Luo Tingting,Liu Chunyan,Zhang Baoli,Zhang Xingyu,Liu Yiping,Zhu Zizhong,Tao Yang,Zhu Zhongyan,Li Ping,Zhu Jun

Funder

Sichuan Province Science and Technology Support Program

Chengdu Science and Technology Program

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference55 articles.

1. Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability;Arocas;Food Hydrocolloids,2009

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

3. Granule-bound SSIIa protein content and its relationship with amylopectin structure and gelatinization temperature of Rice starch;Bao;Starch - Stärke,2009

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

5. A gel consistency test for eating quality of rice;Cagampang;Journal of the Science of Food & Agriculture,1973

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