Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein-Reference-Cited by-同舟云学术

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Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

Published:2019-07 Issue: Volume:216 Page:197-203
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Li Hongyan,Yang Jingyuan,Yan Shu,Lei Ningyu,Wang Jing,Sun Baoguo

Funder

Beijing Municipal Education Commission & Beijing Nature Science Foundations

National Key R&D Program of China

Beijing Excellent Talents Funding for Youth Scientist Innovation Team

High-level Teachers in Beijing Municipal Universities

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference17 articles.

1. Diversity of global rice markets and the science required for consumer-targeted rice breeding;Calingacion;PLoS One,2014

2. Structural differences between hot-water-soluble and hot-water insoluble fractions of starch in waxy rice (Oryza sativa L.);Cuevas;Carbohydrate Polymers,2010

3. The influence of rice protein on rice quality;Hamaker;Food Science and Technology,1993

4. Starch molecular structure: The basis for an improved understanding of cooked rice texture;Li;Carbohydrate Polymers,2018

5. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch;Li;Carbohydrate Polymers,2016

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2. Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam;International Journal of Biological Macromolecules;2024-06

3. Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios;International Journal of Biological Macromolecules;2024-02

4. QTL detection for rice grain storage protein content and genetic effect verifications;Molecular Breeding;2023-12

5. Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents;Foods;2023-09-22

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