Amylose content, fine structure, and protein content affect the hardness and stickiness of
cooked rice. However, the mechanisms of those effects have not been fully understood …

Although texture of cooked rice has been investigated with regard to its relation to starch
structure, it remains unclear how starch molecular structure and water content together affect …

Stickiness is a major factor determining the eating quality of cooked rice, but the molecular
mechanisms governing this property are not fully understood. In the present study, two …

Starch molecular fine structure can have significant effects on pasting and thermal properties
of rice flour. This study investigates the mechanistic explanation of these effects, by …

Much is known about factors affecting rice texture, but the underlying molecular reasons for
the observations are less well understood. Cooked rice displays multiple textural attributes …

Six rice cultivars with similarly high amylose contents but significant differences in resistant
starch (RS) contents were employed to investigate factors affecting rice starch digestibility …

Rice milling plays a key factor in determining rice quality and value. Therefore accurate
quality assessments are critical to the rice industry. This study was undertaken to assess the …

Starch is the abundant component in rice endosperm, and its microstructure determines the
quality and functional properties of rice grain. It is well known that the starch fine structure is …

We determined the relationships among the structural properties, in vitro digestibility, and
genetic factors in starches of 14 rice cultivars. Weight-based chain-length distributions in …

Cluster, correlation, and multivariate regression analyses were used to rationalize the effects
of grain composition, starch fine structure, and leaching characteristics on cooked rice …