Results 11 to 20 of about 81,116 (368)
Structural and functional characteristics of Japonica rice starches with different amylose contents
CyTA - Journal of Food, 2021 Fully understanding the structures and properties of starches with different amylose contents is important to agriculture and food industries. Structural and functional characteristics of three Japonica rice starches differing in amylose content (
Xianli Luo +5 more
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Amylose in starch: towards an understanding of biosynthesis, structure and function
New Phytologist, 2020 Starch granules are composed of two distinct glucose polymers - amylose and amylopectin. Amylose constitutes 5 to 35% of most natural starches and has a major influence over starch properties in foods.
David Seung
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Comprehensive Reviews in Food Science and Food Safety, 2019 Although high-amylose starches are not a recent innovation, their popularity in recent years has been increasing due to their unique functional properties and enhanced nutritional values in food applications.
Haiteng Li +2 more
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Progress in High-Amylose Cereal Crops through Inactivation of Starch Branching Enzymes
Frontiers in Plant Science, 2017 High-amylose cereal starches provide many health benefits for humans. The inhibition or mutation of starch branching enzyme (SBE) genes is an effective method to develop high-amylose cereal crops.
Qian-feng Li, Cunxu Wei
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Effects of Amylose and Protein Contents on Visual Appearance and Eating Quality of Proso Millet [PDF]
Shipin Kexue, 2023 In this study, four proso millet varieties with significantly different amylose and protein contents were used to explore the effects of amylose and protein contents on the visual appearance and eating quality of proso millet. The results showed that the
LI Dongmei, WANG Honglu, GONG Yao, CAO Ziwei, LI Jiayu, FENG Baili
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Pasting, cooking, and digestible properties of Japonica rice with different amylose contents
International Journal of Food Properties, 2022 Pasting, cooking, and digestible properties of Japonica rice with different amylose contents were investigated. Low-, medium-, and high-amylose Japonica rice (waxy, 18.8% amylose content, and 33.3% amylose content) were cooked and evaluated for water ...
Wei Zhang +3 more
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Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice
Frontiers in Nutrition, 2022 Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments.
Shijie Shi +6 more
semanticscholar +1 more source
Foods, 2023 The aim of this study was to employ molecular dynamics simulations to elucidate the mechanism involved in amylose–zein complexation and the stability of the molecular conformation of amylose–zein complexes in water at the atomic and molecular levels. The
Chaofan Wang +6 more
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Rice, 2022 Background The rice Waxy ( Wx ) gene plays a major role in seed amylose synthesis and consequently controls grain amylose content. Wx gene expression is highly regulated at the post-transcriptional level.
Xingdan Liu +14 more
semanticscholar +1 more source
Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents
Frontiers in Nutrition, 2022 The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties.
Wei Zhang +10 more
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