Study on crystalline, gelatinization and rheological properties of japonica rice flour as affected by starch fine structure-Reference-Cited by-同舟云学术

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Study on crystalline, gelatinization and rheological properties of japonica rice flour as affected by starch fine structure

Published:2020-04 Issue: Volume:148 Page:1232-1241
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hu Wen-Xuan,Chen Jie,Xu Fei,Chen Ling,Zhao Jing-Wen

Funder

National Key Research and Development Program of China

University Doctoral Fund

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference40 articles.

1. Impact of diverse cultivars on molecular and crystalline structures of rice starch for food processing;Lee;Carbohydr. Polym.,2017

2. Factors affecting sensory quality of cooked Japonica rice;Yanjie;Rice Sci.,2018

3. Characterization of multi-scale structure and thermal properties of Indica rice starch with different amylose contents;Li;RSC Adv.,2016

4. Rheological behaviour of rice flour gels during formation: influence of the amylose content and of the hydrothermal and mechanical history;Mariotti;Food Hydrocolloids,2018

5. Small differences in amylopectin fine structure may explain large functional differences of starch;Bertoft;Carbohydr. Polym.,2016

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