Rheological, textural, and pasting properties of A-and B-type wheat starches in relation to their molecular structures
X Song, J Chen, L Deng, Q Zhao - Food Chemistry, 2024 - Elsevier
A-and B-type wheat starches have significant differences in rheological, textural, and pasting
properties; however, the structure-property relationship is not fully revealed. Herein, the …
properties; however, the structure-property relationship is not fully revealed. Herein, the …
Multidimensional analysis of wheat original crucial endogenous enzymes driving microbial communities metabolism during high-temperature Daqu fermentation
M Wu, Y Luo, Y Yao, W Ji, X Xia - International Journal of Food …, 2024 - Elsevier
Abstract Knowledge of the metabolism of functional enzymes is the key to accelerate the
transformation and utilization of raw materials during high temperature Daqu (HTD) …
transformation and utilization of raw materials during high temperature Daqu (HTD) …
Dynamic development of changes in multi-scale structure during grain filling affect gelatinization properties of rice starch
Rice was collected over the entire grain filling period (about 40 days) to explore the multi-
structure evolution and gelatinization behavior changes of starch. During the early stage …
structure evolution and gelatinization behavior changes of starch. During the early stage …
Transcriptomics and starch biosynthesis analysis in leaves and developing seeds of mung bean provide a basis for genetic engineering of starch composition and …
K Umnajkitikorn, P Boonchuen… - Frontiers in Plant …, 2024 - frontiersin.org
Mung bean starch is distinguished by its exceptional high amylose content and regulation of
starch biosynthesis in leaves and storage tissues, such as seeds, share considerable …
starch biosynthesis in leaves and storage tissues, such as seeds, share considerable …
The evolution of granular surface structure and functional properties in rice starch during grain filling
X Liu, Z Wu, H Zhang, Z Xu, BA Gebre, J Sun… - International Journal of …, 2024 - Elsevier
The developmental changes in the granular surface structure and functional properties of
starch during the entire grain filling period of rice (around 40 days) were investigated. The …
starch during the entire grain filling period of rice (around 40 days) were investigated. The …