Results 1 to 10 of about 191 (118)
Food Chemistry: X, 2023 Heterosis on maize yield and quality is highly variable and depends on parental selection. This study investigated and compared the starch structure and physicochemical properties among four sweet-waxy maize lines, four waxy maize lines, and their eight ...
Jian Guo +4 more
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Initial material for waxy maize hybrids’ breeding
Зерновое хозяйство России, 2022 A waxy maize variety differs from other varieties, as its grain contains only amylopectin starch, which is considered a very valuable product for use in food, technical industry, and medicine.
A. S. Ignatiev +2 more
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Starch properties of various ZP maize genotypes [PDF]
Acta Periodica Technologica, 2012 The objective of this study was to investigate molecular and functional properties of starches isolated from ZP maize genotypes of different genetic background. The protein, fat, ash and resistant starch contents were very low.
Milašinović-Šeremešić Marija S. +2 more
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Quality Comparison of Glutinous Rice Fermented Wine and Waxy Maize Fermented Wine
Shipin gongye ke-ji, 2022 In order to study the influence of glutinous rice and waxy maize on the quality of fermented wine, Indica glutinous rice, Japonica glutinous rice and waxy maize were selected as raw materials.
Anxiang SU +5 more
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BMC Plant Biology, 2021 Background Kernel development and starch formation are the primary determinants of maize yield and quality, which are considerably influenced by drought stress.
Jian Guo +4 more
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The effects of fermentation of Qu on the digestibility and structure of waxy maize starch [PDF]
Frontiers in Plant Science, 2022 The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isolated at each time point, and its physico-chemical ...
Wu, Wenhao +9 more
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Genetic diversity and molecular evolution of Chinese waxy maize germplasm. [PDF]
PLoS ONE, 2013 Waxy maize (Zea mays L. var. certaina Kulesh), with many excellent characters in terms of starch composition and economic value, has grown in China for a long history and its production has increased dramatically in recent decades. However, the evolution
Hongjian Zheng +8 more
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Current Research in Food Science, 2022 High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties.
Akua Y. Okyere +3 more
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Research Progress and Analysis on Development Strategy of Sweet-Waxy Maize
Guangdong nongye kexue, 2023 Sweet-waxy maize is a new type of fresh maize pioneered in China. It combines the advantages of sweet maize and waxy maize. The sweet and waxy grains arranged randomly on one ear, therefore the taste is both sweet and waxy.
Qiaoheng SONG +6 more
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International Journal of Polymer Science, 2021 Normal and acetylated rice and waxy maize starches with a blend of nopal mucilage (Opuntia ficus-indica) and glycerol were used for the preparation of laminated and tubular films by extrusion and blown extrusion, respectively.
Caroline Andreuccetti +4 more
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