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

In this study, the effects of various concentrations of Artemisia sphaerocephala Krasch gum
(ASKG) on the digestibility and multi-level structure of waxy rice starch (WRS) were …

The long-term storage of rice will inevitably be involved in the deterioration of edible quality,
and aged rice poses a great threat to food safety and human health. The acid value can be …

Background Grains undergo significant structural changes during germination due to
amylolytic and proteolytic enzymes. These changes notably affect the starch content and its …

Rice yield and grain quality are highly sensitive to salinity stress. Salt-tolerant/susceptible
rice cultivars respond to salinity differently. To explore the variation in grain yield and quality …

The genotype of rice variety is important factor that affect grain quality during storage. In this
study, japonica, indica, and indica–japonica hybrid rice were selected to reveal the changes …

Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess
their quality. In this study, our findings indicated that chestnuts with higher glutinous taste …

A strategy to develop a nutrient-rich hybrid food using rice grains functionalized with
nanocoating and bovine cells for a sustainable food system is reported. Rice grains are safe …

Starch is the main composition of frozen dough. How the freezing rate of frozen dough
affected multi-scale structures and functionalities of starch in the frozen dough and the …

In order to provide a theoretical basis on how germination treatment modulated the pasting
behaviors of starches from native and germinated waxy brown rice, impacts of germination …