Results 251 to 260 of about 76,933 (334)

The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku. [PDF]

Food Chem X
Tian Y, Li J, Nie M, Wang L, Liu L, Wang F, Tong LT.   +6 more
europepmc   +1 more source

PaddyVarietyBD: Classifying paddy variations of Bangladesh with a novel image dataset. [PDF]

Data Brief
Tahsin M, Ibrahim M, Nafisa AT, Nuha MBR, Arnab MI, Ferdaus MH, Islam MM, Rashid MRA, Jabid T, Ali MS, Niloy NT.   +10 more
europepmc   +1 more source

Grain Weight and Taste Quality in Japonica Rice Are Regulated by Starch Synthesis and Grain Filling Under Nitrogen-Phosphorus Interactions. [PDF]

Plants (Basel)
Jiang H, Zhao Y, Chen L, Wan X, Yan B, Liu Y, Liu Y, Zhang W, Gao J.   +8 more
europepmc   +1 more source

Analysis of Gene Regulatory Networks of Taro (<i>Colocasia esculenta</i> (L.) Schott.) Soluble Starch Synthase Based on DeGN and KASP Marker Development. [PDF]

Int J Genomics
Jiang L, Yin J, Wang L, Han X, Zhang P.
europepmc   +1 more source

Encapsulation of Fatty Acids Using Linear Dextrin from Waxy Potato Starch: Effect of Debranching Time and Degree of Unsaturation. [PDF]

Gels
Xie H, Duan Q, Hu G, Dong X, Ma L, Fu J, Yang Y, Zhang H, Song J, Gao Q, Yu L.   +10 more
europepmc   +1 more source

Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products. [PDF]

Food Chem X
Xu Y, Zhang R, Wang K, Chisoro P, Huang F, Wang J, Zhang C.   +6 more
europepmc   +1 more source

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
exaly   +2 more sources

High‐Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality

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, Michael J Gidley, Sushil Dhital   +2 more
exaly   +2 more sources

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
exaly   +2 more sources