How amylose molecular fine structure of rice starch affects functional properties

Author:

Tao Keyu,Li Cheng,Yu Wenwen,Gilbert Robert G.ORCID,Li Enpeng

Funder

National Science Foundation of China

China Scholarship Council

University of Queensland

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference47 articles.

1. Band broadening in size exclusion chromatography of polymers. State of the art and some novel solutions;Baumgarten;Journal Liquid Chromatography & Related Technologies,2002

2. Buleon, A., & Colonna, P. (2007). Physicochemical behaviour of starch in food application, In The Chemical Physics of Food Belton, P., pp 20-67, Blackwell Publishing, Oxford. In P. Belton (Ed.). The Chemical Physics of Food (pp. 20-67). Oxford: Blackwell Publishing.

3. A better understanding of factors that affect the hardness and stickiness of long-grain rice;Cameron;Cereal Chemistry,2005

4. General solution to the band-broadening problem in polymer molecular weight distributions;Castro;Australian Journal of Chemistry,2005

5. Measurement of the molecular weight distribution of debranched starch;Castro;Biomacromolecules,2005

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