295 related articles for article (PubMed ID: 35063484)
1. Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property.
Li E; Yang X; Li C
Int J Biol Macromol; 2022 Mar; 201():458-467. PubMed ID: 35063484
[TBL] [Abstract][Full Text] [Related]
2. A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property.
Li C; Hu Y; Huang T; Gong B; Yu WW
Int J Biol Macromol; 2020 Dec; 164():2717-2725. PubMed ID: 32822732
[TBL] [Abstract][Full Text] [Related]
3. Effects of limited moisture content and storing temperature on retrogradation of rice starch.
Ding L; Zhang B; Tan CP; Fu X; Huang Q
Int J Biol Macromol; 2019 Sep; 137():1068-1075. PubMed ID: 31260761
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Effects of Controlled Relative Humidity Storage on Moisture Sorption and Amylopectin Retrogradation in Gelatinized Starch Lyophiles.
Johnson KA; Mauer LJ
J Food Sci; 2019 Mar; 84(3):507-523. PubMed ID: 30779350
[TBL] [Abstract][Full Text] [Related]
8. Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch.
Yamaguchi Y; Okawa Y; Ninomiya K; Kumagai H; Kumagai H
J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S134-S138. PubMed ID: 31619614
[TBL] [Abstract][Full Text] [Related]
9. Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology.
Zhang Y; Liu W; Liu C; Luo S; Li T; Liu Y; Wu D; Zuo Y
Food Chem; 2014 Sep; 158():255-61. PubMed ID: 24731339
[TBL] [Abstract][Full Text] [Related]
10. Retrogradation behavior of debranched starch with different degrees of polymerization.
Chang R; Li M; Wang Y; Chen H; Xiao J; Xiong L; Qiu L; Bian X; Sun C; Sun Q
Food Chem; 2019 Nov; 297():125001. PubMed ID: 31253307
[TBL] [Abstract][Full Text] [Related]
11. Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage.
Denchai N; Suwannaporn P; Lin J; Soontaranon S; Kiatponglarp W; Huang TC
J Food Sci; 2019 Jun; 84(6):1400-1410. PubMed ID: 31132154
[TBL] [Abstract][Full Text] [Related]
12. Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature.
Charoenrein S; Udomrati S
Int J Food Sci; 2013; 2013():549192. PubMed ID: 26904602
[TBL] [Abstract][Full Text] [Related]
13. Consecutive reaction kinetics model reveals the nature of long-term rice amylopectin retrogradation characteristics.
Li C
Food Chem; 2022 Feb; 369():131000. PubMed ID: 34492613
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure.
Zhu F; Liu P
Food Chem; 2020 Jun; 316():126036. PubMed ID: 32062574
[TBL] [Abstract][Full Text] [Related]
16. Effects of storage temperatures on the starch digestibility of whole rice with distinct starch fine molecular structure.
Yi X; Shao S; Zhang X; Yu W; Zhang B; Liu H; Gilbert RG; Li C
Food Funct; 2023 Jul; 14(13):6262-6273. PubMed ID: 37350175
[TBL] [Abstract][Full Text] [Related]
17. Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios.
Yi X; Yu W; Liu H; Li C
Int J Biol Macromol; 2024 Feb; 258(Pt 2):129040. PubMed ID: 38154711
[TBL] [Abstract][Full Text] [Related]
18. Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts.
Li E; Lv J; Huo D; Jia B; Li C
Carbohydr Polym; 2023 May; 308():120648. PubMed ID: 36813340
[TBL] [Abstract][Full Text] [Related]
19. Small differences in amylopectin fine structure may explain large functional differences of starch.
Bertoft E; Annor GA; Shen X; Rumpagaporn P; Seetharaman K; Hamaker BR
Carbohydr Polym; 2016 Apr; 140():113-21. PubMed ID: 26876834
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
