Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties-Reference-Cited by-同舟云学术

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Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties

Published:2004-05 Issue:3 Volume:81 Page:392-398
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Lii Cheng-yi¹²,Lai Vivian M.-F.³⁴,Shen Mei-Ching²

Affiliation:

1. Institute of Chemistry, Academia Sinica, Taipei 11529, Taiwan.

2. Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 10764, Taiwan.

3. Dept. of Food and Nutrition, Providence University, Taichung 43301, Taiwan.

4. Corresponding author. E-mail: mflai@pu.edu.tw

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference46 articles.

1. Kinetics of Phase Change. II Transformation‐Time Relations for Random Distribution of Nuclei

2. Categorizing Rice Cultivars Based on Cluster Analysis of Amylose Content, Protein Content and Sensory Attributes

3. Thermal and mechanical properties of concentrated rice starch gels of varying composition

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1. Comparative characterisation of structural, physicochemical and digestive properties of rice starches isolated from novel high‐amylose mutants;International Journal of Food Science & Technology;2023-12-20

2. Effects of milling degree on nutritional, sensory, gelatinization and taste quality of different rice varieties;LWT;2023-08

3. Physicochemical properties of a new starch from ramie (Boehmeria nivea) root;International Journal of Biological Macromolecules;2021-03

4. Effects of processing methods of rice gel on starch digestibility and textural properties;Cereal Chemistry;2020-12-21

5. Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics;Foods;2020-11-26

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