Effects of Ripening Temperature on Starch Structure and Gelatinization, Pasting, and Cooking Properties in Rice (Oryza sativa)-Reference-Cited by-同舟云学术

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Effects of Ripening Temperature on Starch Structure and Gelatinization, Pasting, and Cooking Properties in Rice (Oryza sativa)

Published:2015-03-17 Issue:12 Volume:63 Page:3085-3093
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chun Areum¹,Lee Ho-Jin²,Hamaker Bruce R.³,Janaswamy Srinivas³

Affiliation:

1. Rice Research Division, National Institute of Crop Science, Rural Development Administration, Suwon 441-707, Korea

2. Department of Plant Science, Seoul National University, Seoul 151-921, Korea

3. Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States

Funder

Rural Development Administration

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf504870p

Reference61 articles.

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

2. The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice

3. Physicochemical properties and amylopectin chain profiles of cowpea, chickpea and yellow pea starches

4. Comprehensive Expression Profiling of Rice Grain Filling-Related Genes under High Temperature Using DNA Microarray

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