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Journal Abstract Search

372 related items for PubMed ID: 27112873

  • 21. Functions of gum arabic and soybean soluble polysaccharide in cooked rice as a texture modifier.
    Ishihara S, Nakauma M, Funami T, Nakaura Y, Inouchi N, Nishinari K.
    Biosci Biotechnol Biochem; 2010; 74(1):101-7. PubMed ID: 20057116
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  • 22. 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 15; 137():187-196. PubMed ID: 31255622
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  • 23. 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 30; 341(Pt 2):128202. PubMed ID: 33038806
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  • 24. Improved methodology for analyzing relations between starch digestion kinetics and molecular structure.
    Yu W, Tao K, Gilbert RG.
    Food Chem; 2018 Oct 30; 264():284-292. PubMed ID: 29853378
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  • 25. 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 Oct 30; 79(3):443-55. PubMed ID: 25384364
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  • 27. Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio.
    Zhang J, Kong H, Ban X, Li C, Gu Z, Li Z.
    Carbohydr Polym; 2022 Nov 01; 295():119834. PubMed ID: 35989031
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  • 28. The effects of chain-length distributions on starch-related properties in waxy rices.
    Zhu J, Liu Q, Gilbert RG.
    Carbohydr Polym; 2024 Sep 01; 339():122264. PubMed ID: 38823928
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  • 30. 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 01; 234():180-189. PubMed ID: 28551223
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  • 34. Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods.
    Chusak C, Ying JAY, Zhien JL, Pasukamonset P, Henry CJ, Ngamukote S, Adisakwattana S.
    Food Chem; 2019 Oct 15; 295():646-652. PubMed ID: 31174808
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  • 35. Broken rice kernels and the kinetics of rice hydration and texture during cooking.
    Saleh M, Meullenet JF.
    J Sci Food Agric; 2013 May 15; 93(7):1673-9. PubMed ID: 23174947
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  • 37. Starch structure-property relations in Australian wild rices compared to domesticated rices.
    Zhao Y, Henry RJ, Gilbert RG.
    Carbohydr Polym; 2021 Nov 01; 271():118412. PubMed ID: 34364554
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  • 38. Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa.
    Wu G, Morris CF, Murphy KM.
    J Food Sci; 2017 Oct 01; 82(10):2387-2395. PubMed ID: 28869289
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  • 39. Starch fine molecular structures: The basis for designer rice with slower digestibility and desirable texture properties.
    Li C.
    Carbohydr Polym; 2023 Jan 01; 299():120217. PubMed ID: 36876819
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