Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture-Reference-Cited by-同舟云学术

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Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture

Published:2020-11 Issue: Volume:108 Page:106064
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Cheng,Luo Ji-Xun,Zhang Chang-Quan,Yu Wen-Wen

Funder

Jiangsu Natural Science Foundation

Research and Development

Yangzhou Lvyangjinfeng Talent Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. 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,2018

2. Rice grain protein composition influences instrumental measures of rice cooking and eating quality;Balindong;Journal of Cereal Science,2018

3. Resistant starch: Promise for improving human health;Birt;Advances in Nutrition,2013

4. Measurement of the molecular weight distribution of debranched starch;Castro;Biomacromolecules,2005

5. Rheological studies of aqueous amylose gels: The effect of chain length and concentration on gel modulus;Clark;Macromolecules,1989

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