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Journal of Agricultural and Food Chemistry

Volumn 50, Issue 25, 2002, Pages 7420-7425

Structure-retrogradation relationship of rice starch in purified starches and cooked rice grains: A statistical investigation

(3) Yao, Yuan a,b Zhang, Jingmin a,b Ding, Xiaolin a

a WUXI UNIVERSITY OF LIGHT INDUSTRY (China)

b PENNSYLVANIA STATE UNIVERSITY (United States)

Author keywords

Amylopectin structure; Amylose content; Lipid; PNMR; Retrogradation kinetics; Rice starches

Indexed keywords

AMYLOPECTIN; AMYLOSE; ISOAMYLASE; LIPID; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMISTRY; COOKING; CORRELATION FUNCTION; CRYSTALLIZATION; DEGRADATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; METABOLISM; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PLANT SEED; PURIFICATION; RICE; SEPARATION TECHNIQUE; STRUCTURE ACTIVITY RELATION;

AMYLOPECTIN; AMYLOSE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CRYSTALLIZATION; HEAT; ISOAMYLASE; KINETICS; LIPIDS; MAGNETIC RESONANCE SPECTROSCOPY; ORYZA SATIVA; SEEDS; STARCH;

EID: 0037021611 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf020643t Document Type: Article

Times cited : (75)

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