Starch granules are composed of two distinct glucose polymers–amylose and amylopectin.
Amylose constitutes 5–35% of most natural starches and has a major influence over starch …

Background Quality is a powerful engine in rice value chain upgrading. However, there is no
consensus on how “rice quality” should be defined and measured in the rice sector. Scope …

Pickering emulsions are systems composed of two immiscible fluids stabilized by organic or
inorganic solid particles. These solid particles of certain dimensions (micro-or nano …

In addition to proteins and nucleic acids, polysaccharides are an important type of
biomacromolecule widely distributed in plants, animals, and microorganisms …

Starch is an important functional component in many foods and a major source of calories in
the human diet. Steaming, cooking, extrusion, deep frying, stir-frying and baking, as the six …

In rice grains, the Waxy (Wx) gene is responsible for the synthesis of amylose, the most
important determinant for eating and cooking quality. The effects of several Wx alleles on …

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 …

In many cultures, rice is let to cool for a while after cooking before being consumed, which
results in some retrogradation of the starch. The in vitro digestibility of 16 cooked rice …

accepted 12 May 2020.* Correspondence (Tel+ 86-10-64807727; fax+ 86-10-64807727;
email: cxgao@ genetics. ac. cn (CG); Tel+ 86-25-84390320; fax+ 86-25-84390319; email …

Aroma is a key grain quality trait that directly influences the market price of rice globally.
Loss of function of betaine aldehyde dehydrogenase 2 (OsBADH2) affects the biosynthesis …