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Journal Abstract Search

372 related items for PubMed ID: 27112873

  • 1. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch.
    Li H, Prakash S, Nicholson TM, Fitzgerald MA, Gilbert RG.
    Carbohydr Polym; 2016 Aug 01; 146():253-63. PubMed ID: 27112873
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  • 2. 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 01; 196():702-11. PubMed ID: 26593544
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  • 3. 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 01; 258(Pt 2):129040. PubMed ID: 38154711
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  • 5. Washing rice before cooking has no large effect on the texture of cooked rice.
    Li H, Yang J, Gao M, Wang J, Sun B.
    Food Chem; 2019 Jan 15; 271():388-392. PubMed ID: 30236691
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  • 6. High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference.
    Tao K, Yu W, Prakash S, Gilbert RG.
    Carbohydr Polym; 2019 Sep 01; 219():251-260. PubMed ID: 31151523
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  • 8. Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam.
    Li Y, Ji S, Xu M, Zhou Z, Zhao X, Shen J, Qin Z, Tian S, Lu B.
    Int J Biol Macromol; 2024 Jun 01; 271(Pt 2):132572. PubMed ID: 38782328
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  • 10. The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains.
    Syahariza ZA, Sar S, Hasjim J, Tizzotti MJ, Gilbert RG.
    Food Chem; 2013 Jan 15; 136(2):742-9. PubMed ID: 23122122
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  • 11. 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 15; 48(2):160-170. PubMed ID: 28370117
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  • 12. Starch molecular structure: The basis for an improved understanding of cooked rice texture.
    Li H, Gilbert RG.
    Carbohydr Polym; 2018 Sep 01; 195():9-17. PubMed ID: 29805029
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  • 13. Characterization of Mechanical Texture Attributes of Cooked Milled Rice by Texture Profile Analyses and Unraveling Viscoelasticity Properties Through Rheometry.
    Cuevas RPO, Takhar PS, Sreenivasulu N.
    Methods Mol Biol; 2019 Sep 01; 1892():151-167. PubMed ID: 30397805
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  • 16. 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 Sep 01; 79(11):1860-6. PubMed ID: 25996617
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