452 related articles for article (PubMed ID: 30287379)
1. Relations between chain-length distribution, molecular size, and amylose content of rice starches.
Li H; Wen Y; Wang J; Sun B
Int J Biol Macromol; 2018 Dec; 120(Pt B):2017-2025. PubMed ID: 30287379
[TBL] [Abstract][Full Text] [Related]
2. Structure and digestion of hybrid Indica rice starch and its biosynthesis.
Kuang Q; Xu J; Wang K; Zhou S; Liu X
Int J Biol Macromol; 2016 Dec; 93(Pt A):402-407. PubMed ID: 27554933
[TBL] [Abstract][Full Text] [Related]
3. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains.
Li H; Prakash S; Nicholson TM; Fitzgerald MA; Gilbert RG
Food Chem; 2016 Apr; 196():702-11. PubMed ID: 26593544
[TBL] [Abstract][Full Text] [Related]
4. Structures and physicochemical properties of six wild rice starches.
Wang L; Wang YJ; Porter R
J Agric Food Chem; 2002 Apr; 50(9):2695-9. PubMed ID: 11958643
[TBL] [Abstract][Full Text] [Related]
5. Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch.
Nakamura S; Satoh H; Ohtsubo K
Biosci Biotechnol Biochem; 2015; 79(3):443-55. PubMed ID: 25384364
[TBL] [Abstract][Full Text] [Related]
6. Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches.
Li C; Gong B
Int J Biol Macromol; 2020 Jul; 155():721-729. PubMed ID: 32259539
[TBL] [Abstract][Full Text] [Related]
7. The molecular structural features controlling stickiness in cooked rice, a major palatability determinant.
Li H; Fitzgerald MA; Prakash S; Nicholson TM; Gilbert RG
Sci Rep; 2017 Mar; 7():43713. PubMed ID: 28262830
[TBL] [Abstract][Full Text] [Related]
8. The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels.
Li H; Lei N; Yan S; Yang J; Yu T; Wen Y; Wang J; Sun B
Carbohydr Polym; 2019 May; 212():112-118. PubMed ID: 30832838
[TBL] [Abstract][Full Text] [Related]
9. Improved understanding of rice amylose biosynthesis from advanced starch structural characterization.
Li E; Wu AC; Li J; Liu Q; Gilbert RG
Rice (N Y); 2015 Dec; 8(1):55. PubMed ID: 26082161
[TBL] [Abstract][Full Text] [Related]
10. Relationship between structure and functional properties of normal rice starches with different amylose contents.
Cai J; Man J; Huang J; Liu Q; Wei W; Wei C
Carbohydr Polym; 2015 Jul; 125():35-44. PubMed ID: 25857957
[TBL] [Abstract][Full Text] [Related]
11. Analysis of octenylsuccinate rice and tapioca starches: Distribution of octenylsuccinic anhydride groups in starch granules.
Whitney K; Reuhs BL; Ovando Martinez M; Simsek S
Food Chem; 2016 Nov; 211():608-15. PubMed ID: 27283674
[TBL] [Abstract][Full Text] [Related]
12. Improved methodology for analyzing relations between starch digestion kinetics and molecular structure.
Yu W; Tao K; Gilbert RG
Food Chem; 2018 Oct; 264():284-292. PubMed ID: 29853378
[TBL] [Abstract][Full Text] [Related]
13. Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin.
Vanier NL; Vamadevan V; Bruni GP; Ferreira CD; Pinto VZ; Seetharaman K; Zavareze ED; Elias MC; Berrios JJ
J Food Sci; 2016 Dec; 81(12):E2932-E2938. PubMed ID: 27792845
[TBL] [Abstract][Full Text] [Related]
14. Effect of molecular structure on phase transition behavior of rice starch with different amylose contents.
Jeong D; Lee JH; Chung HJ
Carbohydr Polym; 2021 May; 259():117712. PubMed ID: 33673990
[TBL] [Abstract][Full Text] [Related]
15. Structure-retrogradation relationship of rice starch in purified starches and cooked rice grains: a statistical investigation.
Yao Y; Zhang J; Ding X
J Agric Food Chem; 2002 Dec; 50(25):7420-5. PubMed ID: 12452669
[TBL] [Abstract][Full Text] [Related]
16. Fine structures and physicochemical properties of starches from chalky and translucent rice kernels.
Patindol J; Wang YJ
J Agric Food Chem; 2003 Apr; 51(9):2777-84. PubMed ID: 12696972
[TBL] [Abstract][Full Text] [Related]
17. Influence of molecular structure on physicochemical properties and digestibility of normal rice starches.
You SY; Oh SK; Kim HS; Chung HJ
Int J Biol Macromol; 2015; 77():375-82. PubMed ID: 25783014
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties.
Lin L; Zhang Q; Zhang L; Wei C
Molecules; 2017 Sep; 22(9):. PubMed ID: 28895935
[TBL] [Abstract][Full Text] [Related]
19. Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat.
Li H; Yu W; Dhital S; Gidley MJ; Gilbert RG
Carbohydr Polym; 2019 Nov; 224():115185. PubMed ID: 31472846
[TBL] [Abstract][Full Text] [Related]
20. The effects of chain-length distributions on starch-related properties in waxy rices.
Zhu J; Liu Q; Gilbert RG
Carbohydr Polym; 2024 Sep; 339():122264. PubMed ID: 38823928
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]