The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

Food Chemistry

Volumn 196, Issue , 2016, Pages 702-711

  Li, Hongyan ^a,b   Prakash, Sangeeta ^b   Nicholson, Timothy M ^b   Fitzgerald, Melissa A ^b   Gilbert, Robert G ^a,b  

^a HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Amylopectin; Amylose; Hardness; Rice; Sensory properties; Size exclusion chromatography; Stickiness

Indexed keywords

AMYLOPECTINS; CHAIN LENGTH; CHAINS; GRAIN (AGRICULTURAL PRODUCT); HARDNESS; SIZE EXCLUSION CHROMATOGRAPHY; STARCH;

AMYLOSE; CHAIN LENGTH DISTRIBUTION; DEGREE OF POLYMERIZATION; MOLECULAR DISTRIBUTION; NEGATIVE CORRELATION; RICE; SENSORY PROPERTIES; STICKINESS;

CYCLODEXTRINS;

AMYLOPECTIN; AMYLOSE; PLANT EXTRACT;

ARTICLE; CHEMICAL STRUCTURE; COOKED FOOD; GRAIN HARDNESS; MOLECULAR SIZE; POLYMERIZATION; RICE; SIZE EXCLUSION CHROMATOGRAPHY; CHEMISTRY; COOKING; ORYZA;

AMYLOPECTIN; AMYLOSE; COOKING; MOLECULAR STRUCTURE; ORYZA; PLANT EXTRACTS;

EID: 84943552852     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.112     Document Type: Article

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