272 related articles for article (PubMed ID: 3437340)
1. The relationship between translucency of rice grain and gelatinization of starch in the grain during cooking.
He G; Suzuki H
J Nutr Sci Vitaminol (Tokyo); 1987 Aug; 33(4):263-73. PubMed ID: 3437340
[TBL] [Abstract][Full Text] [Related]
2. Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods.
Chen MH; Bergman CJ; McClung AM; Everette JD; Tabien RE
Food Chem; 2017 Nov; 234():180-189. PubMed ID: 28551223
[TBL] [Abstract][Full Text] [Related]
3. Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents.
Huynh TD; Shrestha AK; Arcot J
Food Funct; 2016 Aug; 7(8):3599-608. PubMed ID: 27472300
[TBL] [Abstract][Full Text] [Related]
4. Effects of cooking methods and starch structures on starch hydrolysis rates of rice.
Reed MO; Ai Y; Leutcher JL; Jane JL
J Food Sci; 2013 Jul; 78(7):H1076-81. PubMed ID: 23772830
[TBL] [Abstract][Full Text] [Related]
5. Impact of the degree of cooking on starch digestibility of rice - An in vitro study.
Tamura M; Singh J; Kaur L; Ogawa Y
Food Chem; 2016 Jan; 191():98-104. PubMed ID: 26258707
[TBL] [Abstract][Full Text] [Related]
6. Impact of cooking conditions on the properties of rice: Combined temperature and cooking time.
He M; Qiu C; Liao Z; Sui Z; Corke H
Int J Biol Macromol; 2018 Oct; 117():87-94. PubMed ID: 29792958
[TBL] [Abstract][Full Text] [Related]
7. Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch.
Yao D; Wu J; Luo Q; Li J; Zhuang W; Xiao G; Deng Q; Lei D; Bai B
Food Chem; 2020 Apr; 310():125817. PubMed ID: 31734010
[TBL] [Abstract][Full Text] [Related]
8. Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa).
Chun A; Lee HJ; Hamaker BR; Janaswamy S
J Agric Food Chem; 2015 Apr; 63(12):3085-93. PubMed ID: 25781203
[TBL] [Abstract][Full Text] [Related]
9. Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics.
Nakayoshi Y; Nakamura S; Kameo Y; Shiiba D; Katsuragi Y; Ohtsubo K
Biosci Biotechnol Biochem; 2015; 79(11):1860-6. PubMed ID: 25996617
[TBL] [Abstract][Full Text] [Related]
10. Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage.
Gu F; Gong B; Gilbert RG; Yu W; Li E; Li C
Food Chem; 2019 Oct; 295():484-492. PubMed ID: 31174785
[TBL] [Abstract][Full Text] [Related]
11. Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes.
Lin L; Pan T; Liu Q; Wei C
Int J Biol Macromol; 2019 Sep; 137():187-196. PubMed ID: 31255622
[TBL] [Abstract][Full Text] [Related]
12. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans.
Panlasigui LN; Thompson LU; Juliano BO; Perez CM; Yiu SH; Greenberg GR
Am J Clin Nutr; 1991 Nov; 54(5):871-7. PubMed ID: 1951159
[TBL] [Abstract][Full Text] [Related]
13. Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.).
Donlao N; Ogawa Y
J Sci Food Agric; 2017 Feb; 97(3):896-901. PubMed ID: 27234963
[TBL] [Abstract][Full Text] [Related]
14. Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage.
Zhang C; Zhou L; Zhu Z; Lu H; Zhou X; Qian Y; Li Q; Lu Y; Gu M; Liu Q
J Agric Food Chem; 2016 May; 64(20):4048-57. PubMed ID: 27128366
[TBL] [Abstract][Full Text] [Related]
15. Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships.
Bhat FM; Riar CS
J Texture Stud; 2017 Apr; 48(2):160-170. PubMed ID: 28370117
[TBL] [Abstract][Full Text] [Related]
16. Cooking behavior of rice in relation to kernel physicochemical and structural properties.
Vidal V; Pons B; Brunnschweiler J; Handschin S; Rouau X; Mestres C
J Agric Food Chem; 2007 Jan; 55(2):336-46. PubMed ID: 17227063
[TBL] [Abstract][Full Text] [Related]
17. Starch hydrogels: The influence of the amylose content and gelatinization method.
Biduski B; Silva WMFD; Colussi R; Halal SLME; Lim LT; Dias ÁRG; Zavareze EDR
Int J Biol Macromol; 2018 Jul; 113():443-449. PubMed ID: 29486261
[TBL] [Abstract][Full Text] [Related]
18. Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content.
Yang X; Chi C; Liu X; Zhang Y; Zhang H; Wang H
Int J Biol Macromol; 2019 Oct; 139():785-792. PubMed ID: 31400426
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice.
Li H; Yan S; Yang L; Xu M; Ji J; Mao H; Song Y; Wang J; Sun B
Food Chem; 2021 Mar; 341(Pt 2):128202. PubMed ID: 33038806
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]