Advancements in understanding low starch hydrolysis in pigmented rice: A comprehensive overview of mechanisms-Reference-Cited by-同舟云学术

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Advancements in understanding low starch hydrolysis in pigmented rice: A comprehensive overview of mechanisms

Published:2024-05 Issue: Volume:439 Page:138079
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kraithong Supaluck^ORCID,Theppawong Atiruj^ORCID,Bunyameen Nasuha,Zhang Xiaoyong,Huang Riming

Funder

Department of Natural Resources of Guangdong Province

National Natural Science Foundation of China

Fonds Wetenschappelijk Onderzoek

Special Project for Research and Development in Key areas of Guangdong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference74 articles.

1. Physicochemical and nutritional properties of twenty three traditional rice (Oryza sativa L.) varieties of Sri Lanka;Abeysekera;Journal of Coastal Life Medicine,2017

2. Characterization of pigmented and non-pigmented flakes glutinous rice (ampiang) on chemical compositions, free fatty acids compositions, amino acids compositions, dietary fiber content, and antioxidant properties;Amrinola;Food Science and Technology,2021

3. In vitro potential of phenolic phytochemicals from black rice on starch digestibility and rheological behaviors;An;Journal of Cereal Science,2016

4. Integrating a genome-wide association study with a large-scale transcriptome analysis to predict genetic regions influencing the glycaemic index and texture in rice;Anacleto;Plant Biotechnology Journal,2019

5. Rice amylopectin fine structure variability affects starch digestion properties;Benmoussa;Journal of Agricultural and Food Chemistry,2007

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