Much is known about factors affecting rice texture, but the underlying molecular reasons for
the observations are less well understood. Cooked rice displays multiple textural attributes …

Changing starch structure at different levels is a promising approach to promote desirable
metabolic responses. Chain length distribution (CLD) is among the starch structural …

Flexible electronic devices (FEDs) based on hydrogels are attracting increasing interest, but
the fabrication of hydrogels for FEDs with adhesiveness and high robustness in harsh …

Understanding starch structure-property relationship is important for the development of new
generation of starch-based foods with desirable functions. Recent developments of …

As a green, nonthermal, and innovative technology, ultrasonication generates acoustic
cavitation in an aqueous medium, develo** physical forces that affect the starch chemistry …

Starch is a vital energy source for living organisms and is a key raw material and additive in
the food and non-food industries. Starch has received continuous attention in multiple …

In this study, proso millet starch was isolated and subjected to treatment with ultra-high
pressure (UHP), cold plasma (CP), or their combination to modify its functional properties …

Cooked high-amylose rices have slower digestibility, giving nutritional benefits, but inferior
eating qualities. Molecular structural mechanisms for this inferior eating quality are found …

Starch chain-length distributions play an important role in controlling cereal product texture
and starch physicochemical properties. Cooked foxtail millet texture and starch …

Nitrogen fertilizer is an essential nutrient for rice (Oryza sativa L.), especially, for newly bred
'super'rice cultivars with great yield potential. The effects of nitrogen fertilizer (0, 100, 200 …