The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains.
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Identification and expression analysis of starch branching enzymes involved in starch synthesis during the development of chestnut (Castanea mollissima Blume) cotyledons.The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial.The characterization of modified starch branching enzymes: toward the control of starch chain-length distributionsSoft and Hard Textured Wheat Differ in Starch Properties as Indicated by Trimodal Distribution, Morphology, Thermal and Crystalline Properties.Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of dehusked rice.Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃.Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties.The molecular structural features controlling stickiness in cooked rice, a major palatability determinantGeneration of High-Amylose Rice through CRISPR/Cas9-Mediated Targeted Mutagenesis of Starch Branching Enzymes.Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses.Association Analysis of Markers Derived from Starch Biosynthesis Related Genes with Starch Physicochemical Properties in the USDA Rice Mini-Core Collection.Improving human health through understanding the complex structure of glucose polymers.Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review.Progress in controlling starch structure by modifying starch-branching enzymes.Improved understanding of rice amylose biosynthesis from advanced starch structural characterization.Estimated effects of white rice consumption and rice variety selection on incidence of type 2 diabetes in Cambodia.Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro.Structural Features, Antitumor and Antioxidant Activities of Rice Bran Polysaccharides Using Different Extraction Methods.Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid.Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties.Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents.Ultra-high performance liquid chromatography-size exclusion chromatography (UPLC-SEC) as an efficient tool for the rapid and highly informative characterisation of biopolymers
P2860
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P2860
The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains.
description
2012 nî lūn-bûn
@nan
2012 թուականի Օգոստոսին հրատարակուած գիտական յօդուած
@hyw
2012 թվականի օգոստոսին հրատարակված գիտական հոդված
@hy
2012年の論文
@ja
2012年論文
@yue
2012年論文
@zh-hant
2012年論文
@zh-hk
2012年論文
@zh-mo
2012年論文
@zh-tw
2012年论文
@wuu
name
The importance of amylose and ...... ibility in cooked rice grains.
@ast
The importance of amylose and ...... ibility in cooked rice grains.
@en
The importance of amylose and ...... ibility in cooked rice grains.
@nl
type
label
The importance of amylose and ...... ibility in cooked rice grains.
@ast
The importance of amylose and ...... ibility in cooked rice grains.
@en
The importance of amylose and ...... ibility in cooked rice grains.
@nl
prefLabel
The importance of amylose and ...... ibility in cooked rice grains.
@ast
The importance of amylose and ...... ibility in cooked rice grains.
@en
The importance of amylose and ...... ibility in cooked rice grains.
@nl
P2093
P1433
P1476
The importance of amylose and ...... ibility in cooked rice grains.
@en
P2093
Jovin Hasjim
Morgan J Tizzotti
Z A Syahariza
P304
P356
10.1016/J.FOODCHEM.2012.08.053
P577
2012-08-31T00:00:00Z