The role of starch granule-associated proteins in enhancing the strength of indica rice starch gels

[1]  H. Corke,et al.  Surface microstructure of rice starch is altered by removal of granule-associated proteins , 2021 .

[2]  Cheng Li,et al.  Understanding the Binding of Starch Fragments to Granule-Bound Starch Synthase. , 2021, Biomacromolecules.

[3]  Zhengyu Jin,et al.  Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties , 2021, Food Hydrocolloids.

[4]  H. Corke,et al.  Removal of starch granule associated proteins alters the physicochemical properties of annealed rice starches. , 2021, International journal of biological macromolecules.

[5]  J. Bao,et al.  The role of indica starch in the mechanism of formation of fresh rice noodles , 2021 .

[6]  Yi Luan,et al.  Gelatinization, pasting, and rheological properties of pea starch in alcohol solution , 2021 .

[7]  N. He,et al.  High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure , 2021 .

[8]  Guangjing Chen,et al.  Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics , 2021 .

[9]  Jiachuan Yang,et al.  Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin , 2021 .

[10]  H. Xiong,et al.  Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch , 2020 .

[11]  Cuiping Yi,et al.  Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment. , 2020, Food chemistry.

[12]  J. Bao,et al.  The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy , 2020 .

[13]  Jie Zhu,et al.  Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure , 2020 .

[14]  H. Corke,et al.  Starch granule-associated proteins affect the physicochemical properties of rice starch , 2020 .

[15]  Xiaoquan Yang,et al.  Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions , 2020 .

[16]  M. Yusuf,et al.  Optimization of culture conditions for Mpt64 synthetic gene expression in Escherichia coli BL21 (DE3) using surface response methodology , 2019, Heliyon.

[17]  L. Kaur,et al.  Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator , 2019, Food Hydrocolloids.

[18]  S. Yoo,et al.  Characterization of rice starch gels reinforced with enzymatically-produced resistant starch , 2019, Food Hydrocolloids.

[19]  Peilei Zhu,et al.  Effects of konjac glucomannan on pasting and rheological properties of corn starch , 2019, Food Hydrocolloids.

[20]  Jianhui Xiao,et al.  Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates. , 2017, Carbohydrate polymers.

[21]  A. Kelly,et al.  Composition and protein profile analysis of rice protein ingredients , 2017 .

[22]  Zhengyu Jin,et al.  Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage. , 2017, Food chemistry.

[23]  J. Jane,et al.  Gelatinization and rheological properties of starch , 2015 .

[24]  Gabriela N. Barrera,et al.  Effect of damaged starch on the rheological properties of wheat starch suspensions , 2013 .

[25]  Z. Fujimoto,et al.  Interdomain Disulfide Bridge in the Rice Granule Bound Starch Synthase I Catalytic Domain as Elucidated by X-Ray Structure Analysis , 2012, Bioscience, biotechnology, and biochemistry.

[26]  Davide Mercadante,et al.  Bovine β-lactoglobulin is dimeric under imitative physiological conditions: dissociation equilibrium and rate constants over the pH range of 2.5-7.5. , 2012, Biophysical journal.

[27]  Kaoru Kohyama,et al.  Rheological Properties of Fermented Rice Flour Gel , 2007 .

[28]  H. Gruppen,et al.  Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates. , 2007, Biotechnology advances.

[29]  Graeme Baxter,et al.  Effects of prolamin on the textural and pasting properties of rice flour and starch , 2004 .

[30]  Alison M. Smith,et al.  The effect of waxy mutations on the granule-bound starch synthases of barley and maize endosperms , 1996, Planta.

[31]  Xian-zhong Han,et al.  Partial Leaching of Granule-Associated Proteins from Rice Starch during Alkaline Extraction and Subsequent Gelatinization , 2002 .

[32]  A. Clark,et al.  Globular protein gelation - theory and experiment , 2001 .

[33]  B. McCleary,et al.  Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study , 1997 .