Results 11 to 20 of about 23,365 (253)
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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Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles [PDF]
Shipin Kexue, 2023 The effects of addition of different amounts (10%, 20%, 25% and 30%) of high amylose corn starch (m/m, based on buckwheat flour) on the structure, cooking quality and digestive characteristics of extruded buckwheat noodles were explored.
ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi
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Amylose Inter-Chain Entanglement and Inter-Chain Overlap Impact Rice Quality
Foods, 2022 Retrogradation of cooked rice happens in two ways: one is by the formation of ordered structures, and the other is through intra- and inter-chain entanglement and inter-chain overlap, which in turn are affected by the amylose chain-length distribution ...
Changfeng Li +6 more
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Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties
Foods, 2023 Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure.
Mike Sissons +3 more
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Journal of Integrative Agriculture, 2020 High-amylose maize starch has great potential for widespread industrial use due to its ability to form strong gels and film and in the food processing field, thus serving as a resistant starch source.
Xu-dong ZHANG +7 more
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BMC Genomics, 2020 Background Amylose accumulation in rice grains is controlled by genetic and environmental factors. Amylose content is a determinant factor of rice quality in terms of cooking and eating.
Hengdong Zhang +7 more
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Foods, 2021 A molecular dynamics simulation of mixtures of 26-mer amylose with three different egg yolk lipids, namely, cholesterol, triglyceride and 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC), demonstrated the formation of a stable complex.
Shangyuan Sang +3 more
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Profiling Bangladeshi rice diversity based on grain size and amylose content using molecular markers
Current Plant Biology, 2018 Bangladesh lies within the origin of rice biodiversity and is home to many genotypes with varying amylose content and grain size. There is however no precise data on their amylose content and correlation with grain size and type.
Nilufa Ferdous +6 more
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Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same
Fermentation, 2023 High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS),
Hai-Teng Li +4 more
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VARIABILITY OF AMYLOSE AND AMYLOPECTIN IN WINTER WHEAT AND SELECTION FOR SPECIAL PURPOSES [PDF]
Poljoprivreda, 2015 The aim of this study was to investigate the variability of amylose and amylopectin in 24 Croatian and six foreign winter wheat varieties and to detect the potential of these varieties for special purposes.
Nikolina Weg Krstičević +5 more
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