The plastidial α-glucan phosphorylase (PHS1) can elongate and degrade
maltooligosaccharides (MOSs), but its exact physiological role in plants is poorly …

To reveal the influence of wheat starch particle size distribution on frozen dough quality, this
study reconstituted A/B starch according to 100: 0, 75: 25, 50: 50, 25: 75 and 0: 100 and …

Molecular factors that contribute to the diverse spatial and temporal patterns of starch
granule initiation between species and organs are poorly understood. Wheat (Triticum sp.) …

Abstract Background Durum wheat (Triticum turgidum subsp. durum) is widely grown for
pasta production, and more recently, is gaining additional interest due to its resilience to …

There is growing interest in the development of high-amylose cereals such as wheat due to
their functional properties and nutritional value in foods. The increase in amylose content is …

As sessile organisms, plants encounter dynamic and challenging environments daily,
including abiotic/biotic stresses. The regulation of carbon and nitrogen allocations for the …

Rice dough is a good source of digestible protein due to its advantages of being gluten-free
and hypoallergenic compared to wheat dough, but the poor elasticity, low elongation and …

Abstract Background and Objectives While there are a few studies examining the impact of
isolated starch A and B granule preparations on cereal end product quality, there is limited …

The spatial and temporal patterns by which starch granules initiate vary greatly between
species and organs, but molecular factors that contribute to these diverse patterns are poorly …

The spatial and temporal patterns by which starch granules initiate vary greatly between
species and organs, but molecular factors that contribute to these diverse patterns are poorly …