Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains

Author:

Wang HongweiORCID,Wang Yan,Wang Rui,Liu Xingli,Zhang Yanyan,Zhang Hua,Chi Chengdeng

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Study on sugar profile of rice during ageing by capillary electrophoresis with electrochemical detection;Cao;Food Chemistry,2004

2. Basic principles in starch multi-scale structuration to mitigate digestibility: A review;Chi;Trends in Food Science & Technology,2021

3. Progress in tailoring starch intrinsic structures to improve its nutritional value;Chi,2020

4. Enzymatic activities and rheological properties of stored rice;Dhaliwal;Cereal Chemistry,1991

5. Mechanisms of starch digestion by α-amylase: Structural basis for kinetic properties;Dhital;Critical Reviews in Food Science and Nutrition,2015

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