Granule morphological and structural variability of Thai certified glutinous rice starches in relation to thermal, pasting, and digestible properties-Reference-Cited by-同舟云学术

Granule morphological and structural variability of Thai certified glutinous rice starches in relation to thermal, pasting, and digestible properties

Published:2020-12-24 Issue:3 Volume:98 Page:492-506
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Thitisaksakul Maysaya¹²^ORCID,Sangwongchai Wichian¹,Mungmonsin Urairat¹,Promrit Pennapa¹,Krusong Kuakarun³,Wanichthanarak Kwanjeera⁴,Tananuwong Kanitha⁵

Affiliation:

1. Department of Biochemistry Faculty of Science Khon Kaen University Khon Kaen Thailand

2. Salt‐Tolerant Rice Research Group Faculty of Science Khon Kaen University Khon Kaen Thailand

3. Structural and Computational Biology Research Unit Department of Biochemistry Faculty of Science Chulalongkorn University Bangkok Thailand

4. Siriraj Metabolomics and Phenomics Center Faculty of Medicine Siriraj Hospital Mahidol University Bangkok Thailand

5. Department of Food Technology Faculty of Science Chulalongkorn University Bangkok Thailand

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10389

Reference83 articles.

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3. Properties of high‐amylose rice starch paste;Arisaka M.;Journal of Applied Glycoscience,1994

4. Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch

5. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review

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