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

Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing
research attention due to its industrial application potential, such as functional foods and …

Wheat breads are popular staples, while the ones with desirable textural attributes
frequently have a high glycemic index value. The inclusion of different amount of whole …

Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the
environment. It is a complex but necessary factor to accurately evaluate the taste quality of …

Nitrogen fertilization is one of the most important cultivation practices that affects the eating
quality of rice. During the cooking process, nitrogen fertilizer application in the field changed …

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

Acetylated starch has been widely used as food additives. However, there was limited
information available regarding the impact of acetylation on starch structure and …

In current study, the effects of starch fine molecular structures on its in vitro digestibility at
fully gelatinized stage were investigated. The digestion kinetics of 15 fully gelatinized rice …

Nitrogen management, especially panicle nitrogen fertilization (PNF), can affect cooked rice
textures by altering starch quality, but the details are unclear. In this study, the starch multi …

Abstract Development of whole rice with low glycaemic index has been achieved, however,
these rices are frequently associated with a poor texture property. Recent advances in terms …