Identification of the Main Retrogradation-Related Properties of Rice Starch-Reference-Cited by-同舟云学术

Identification of the Main Retrogradation-Related Properties of Rice Starch

Published:2015-02-03 Issue:5 Volume:63 Page:1562-1572
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lian Xijun¹,Kang Haiqi²,Sun Haibo³,Liu Lizeng⁴,Li Lin⁵⁶

Affiliation:

1. Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People’s Republic of China

2. Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, People’s Republic of China

3. Tianjin Crops Research Institute, Tianjin 300384, People’s Republic of China

4. School of Science, Tianjin University of Commerce, Tianjin 300134, People’s Republic of China

5. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, People’s Republic of China

6. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, Guangdong 510640, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Application Foundation and Advanced Technology of Tianjin Municipality

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503203r

Reference33 articles.

1. Polymodal distribution of the chain lengths of amylopectins, and its significance