Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains-Reference-Cited by-同舟云学术

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Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains

Published:2019-03 Issue: Volume:88 Page:137-145
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lin Lingshang,Guo Ke,Zhang Long,Zhang Changquan,Liu Qiaoquan^ORCID,Wei Cunxu

Funder

Natural Science Foundation of Jiangsu Province

China Postdoctoral Science Foundation

Qing Lan Project of Jiangsu Province

Talent Project of Yangzhou University

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Relationships between starch synthase I and branching enzyme isozymes determined using double mutant rice lines;Abe;BMC Plant Biology,2014

2. Deficiencies in both starch synthase IIIa and branching enzyme IIb lead to a significant increase in amylose in SSIIa-inactive japonica rice seeds;Asai;Journal of Experimental Botany,2014

3. Amylose and amylopectin content of starches determined by their iodine complex formation;Bates;Journal of the American Chemical Society,1943

4. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review;Blazek;Carbohydrate Polymers,2011

5. Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization;Cai;Food Chemistry,2014

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3. Comparative characterisation of structural, physicochemical and digestive properties of rice starches isolated from novel high‐amylose mutants;International Journal of Food Science & Technology;2023-12-20

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