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The effects of chilling stress after anthesis on the physicochemical properties of rice (Oryza sativa L) starch

  • Published:2017-12 Issue: Volume:237 Page:936-941
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Zhu Dawei,Wei Haiyan,Guo Baowei,Dai Qigen,Wei Cunxu,Gao Hui,Hu Yajie,Cui Peiyuan,Li Min,Huo Zhongyang,Xu Ke,Zhang Hongcheng

Funder

National Key Research Program of China

National Nature Science Foundation of China

Natural Science Foundation of Jiangsu Higher Education Initiations of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Approved methods of the AACC;American Association of Cereal Chemists,1984

2. Relationship between structure and functional properties of normal rice starches with different amylose contents;Cai;Carbohydrate Polymers,2015

3. Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa);Chun;Journal of Agricultural and Food Chemistry,2015

4. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents;Chung;Food Hydrocolloids,2011

5. Rice in the global food supply;Fairhurst;Better Crops International,2002

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