Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

3
13
1

Year Published

2021
2021
2022
2022

Publication Types

Select...
4

Relationship

0
4

Authors

Journals

citations
Cited by 18 publications
(17 citation statements)
references
References 30 publications
3
13
1
Order By: Relevance
“…The high WAC of pigmented starch could have been because of weak starch chain interactions that promoted water to interact with the polymer through hydrogen bonding. In the present study, WAC of starches was lower than that observed by researchers [ 29 ] while characterizing starch from five rice cultivars. Different WAC of rice starches might have been due to structural dissimilarity that opens up opportunities for inter‐chain associations by various bonding forces and also due to exposure of hydrophilic regions to external environment.…”
Section: Resultscontrasting
confidence: 90%
“…The high WAC of pigmented starch could have been because of weak starch chain interactions that promoted water to interact with the polymer through hydrogen bonding. In the present study, WAC of starches was lower than that observed by researchers [ 29 ] while characterizing starch from five rice cultivars. Different WAC of rice starches might have been due to structural dissimilarity that opens up opportunities for inter‐chain associations by various bonding forces and also due to exposure of hydrophilic regions to external environment.…”
Section: Resultscontrasting
confidence: 90%
“…Generally, low‐AAC rice becomes soft and sticky after cooking, whereas high‐AAC rice becomes hard, with fluffy separated grains. However, the amylose content (AC) cannot explain the total variation in rice eating quality, as varieties with similar ACs often differ in eating quality 3,6 . Other physicochemical properties of starch, such as the gelatinization temperature (GT), gel consistency (GC) and pasting properties (measured with a Rapid Visco Analyzer, RVA), are also important for evaluating rice eating quality 4,7,8 .…”
Section: Introductionmentioning
confidence: 99%
“…Although the total protein content (PC) of rice is the lowest among all cereals, the nutritional value of rice protein is considered superior to that of other cereal grains because of its higher net protein utilization 10 . Previous studies have reported that total PC is a determinant of rice eating quality 6,11 . The content and structure of starch determine the overall hardness of cooked rice, whereas protein determines the surface hardness 12 .…”
Section: Introductionmentioning
confidence: 99%
“…At different storage temperatures, the moisture content increases gradually with the increase of ambient humidity. Presumably, this is because the lower the relative humidity, the slower the water balance between rice and the outside world, but the higher the relative humidity, the faster the water balance is completed, and the more the moisture content increases [ 22 ]. The initial moisture content of rice stored at 30 °C and 35 °C was different to that stored at 20 °C, but there was almost the same tendency in term of the water balance, and they all underwent the process of dynamic equilibrium.…”
Section: Resultsmentioning
confidence: 99%