Research-based dietary guidelines suggest that consumers “make half their grains whole.”
Yet some advocate ingesting only whole-grain foods (WGFs) and avoiding all refined-grain …

Objective Intake of white rice has been associated with elevated risk for type 2 diabetes
(T2D), while studies on brown rice are conflicting. To inform dietary guidance, we …

OBJECTIVE Previous prospective studies on the association of white rice intake with
incident diabetes have shown contradictory results but were conducted in single countries …

Rice is cooked and consumed after a short-term cooling which is associated with the short-
term starch retrogradation. The two most important textural attributes (hardness & stickiness) …

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 …

Cooked rice is commonly consumed after a short period of cooling, which results in the short-
term starch retrogradation. Starch fine molecular structures that are important for its in vitro …

Native rice starch is a source of slowly digestible starch in eg low-moisture baked products,
while the molecular and lamellar/crystalline structure giving rise to this low-digestibility …

Radio frequency (RF) heating as an emerging technology was applied to regulate the
structural, digestive and physicochemical properties of rice starch. In vitro digestibility results …

Mathematical modeling of in vitro starch digestograms is essential to understand starch
structure–digestibility relationships as it covers all detailed information of the starch …

Refined grain intake is widely assumed to be associated with adverse health outcomes,
including increased risk for cardiovascular disease (CVD), type 2 diabetes (T2D), and …