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824 related items for PubMed ID: 28370109

  • 1. Studies on effect of temperature and time on textural and rheological properties of starch isolated from traditional rice cultivars of Kashmir (India).
    Bhat FM, Riar CS.
    J Texture Stud; 2017 Apr; 48(2):151-159. PubMed ID: 28370109
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  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD, We GJ, Kang TY, Shon KH, Chung HW, Yoon MR, Lee JS, Ko S.
    J Food Sci; 2015 Oct; 80(10):E2208-16. PubMed ID: 26352343
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  • 4. Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars.
    Gani A, Ashwar BA, Akhter G, Shah A, Wani IA, Masoodi FA.
    Int J Biol Macromol; 2017 Feb; 95():1101-1107. PubMed ID: 27984138
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  • 5. Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas.
    Mir SA, Bosco SJ.
    Food Chem; 2014 Aug 15; 157():448-56. PubMed ID: 24679803
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  • 6. Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations.
    Kong X, Zhu P, Sui Z, Bao J.
    Food Chem; 2015 Apr 01; 172():433-40. PubMed ID: 25442575
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  • 7. Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivars.
    Moin A, Ali TM, Hasnain A.
    Food Chem; 2016 Jan 15; 191():52-8. PubMed ID: 26258701
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  • 8. Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars.
    Tangsrianugul N, Wongsagonsup R, Suphantharika M.
    Int J Biol Macromol; 2019 Sep 15; 137():666-675. PubMed ID: 31252009
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  • 13. 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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  • 14. Structures and physicochemical properties of six wild rice starches.
    Wang L, Wang YJ, Porter R.
    J Agric Food Chem; 2002 Apr 24; 50(9):2695-9. PubMed ID: 11958643
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  • 16. Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars.
    Bhat FM, Riar CS.
    Food Chem; 2019 May 15; 280():303-309. PubMed ID: 30642501
    [Abstract] [Full Text] [Related]

  • 17. Effect of ionic liquid on sol-gel phase transition, kinetics and rheological properties of high amylose starch.
    Devi LS, Das AB.
    Int J Biol Macromol; 2020 Nov 01; 162():685-692. PubMed ID: 32585271
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  • 18. 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 Nov 01; 77():375-82. PubMed ID: 25783014
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  • 20. 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 Nov 01; 79(3):443-55. PubMed ID: 25384364
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