In vitro enzymatic hydrolysis of amylopectins from rice starches.

[1]  Xianfeng Du,et al.  The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches. , 2016, International journal of biological macromolecules.

[2]  Xianfeng Du,et al.  The Impacts of the Entanglement Concentration on the Hydrodynamic Properties of Kudzu and Lotus Rhizome Starch Aqueous Solutions , 2016 .

[3]  Pham Van Hung,et al.  In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents. , 2016, Food chemistry.

[4]  Xianfeng Du,et al.  Susceptibility of glutinous rice starch to digestive enzymes. , 2015, Carbohydrate polymers.

[5]  P. Butterworth,et al.  A mechanistic approach to studies of the possible digestion of retrograded starch by α-amylase revealed using a log of slope (LOS) plot , 2014, Carbohydrate polymers.

[6]  P. Milligan,et al.  A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles. , 2014, Food & function.

[7]  N. Lumdubwong,et al.  Molecular weight, chain profile of rice amylopectin and starch pasting properties. , 2014, Carbohydrate polymers.

[8]  D. Bressler,et al.  Amylolysis of amylopectin and amylose isolated from wheat, triticale, corn and barley starches , 2014 .

[9]  R. Gilbert,et al.  The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains. , 2013, Food chemistry.

[10]  E. Bertoft,et al.  Structure of building blocks in amylopectins. , 2012, Carbohydrate research.

[11]  F. Warren,et al.  Analysis of starch amylolysis using plots for first-order kinetics , 2012 .

[12]  H. Corke,et al.  Amylopectin internal molecular structure in relation to physical properties of sweetpotato starch , 2011 .

[13]  Michael J. Gidley,et al.  Relationship between granule size and in vitro digestibility of maize and potato starches , 2010 .

[14]  P. Kuchel,et al.  Digestion of starch: In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release , 2010 .

[15]  J. Delcour,et al.  Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion. , 2010, Carbohydrate research.

[16]  E. Bertoft,et al.  A study of the internal structure in cassava and rice amylopectin. , 2009 .

[17]  K. Kohyama,et al.  Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel , 2009 .

[18]  C. Mitchell Rice Starches: Production and Properties , 2009 .

[19]  J. Robyt Enzymes and Their Action on Starch , 2009 .

[20]  E. Bertoft,et al.  Internal unit chain composition in amylopectins , 2008 .

[21]  A. Evans,et al.  Enzyme Susceptibility of High-Amylose Starch Precipitated from Sodium Hydroxide Dispersions , 2008 .

[22]  B. Hamaker,et al.  Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure. , 2007, Journal of agricultural and food chemistry.

[23]  B. Hamaker,et al.  Slow digestion property of native cereal starches. , 2006, Biomacromolecules.

[24]  A. Uhlen,et al.  Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: A review , 2005 .

[25]  E. Bertoft On the nature of categories of chains in amylopectin and their connection to the super helix model , 2004 .

[26]  Y. Takeda,et al.  Examination of molar-based distribution of A, B and C chains of amylopectin by fluorescent labeling with 2-aminopyridine. , 2002, Carbohydrate research.

[27]  E. Champagne Rice starch composition and characteristics , 1996 .

[28]  G. Khush,et al.  Genetic Analysis of Different Amylose Levels in Rice 1 , 1987 .

[29]  M. Bean,et al.  Some physicochemical and food aplplication characteristics of California waxy rice varieties. , 1984 .