Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating
- Author
- CUNXU WEI1 ; FENGLING QIN1 ; WEIDONG ZHOU2 ; BIN XU2 ; CHONG CHEN2 ; YIFANG CHEN2 ; YOUPING WANG1 ; MINGHONG GU1 ; QIAOQUAN LIU1
[1] Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province and Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
[2] Testing Center, Yangzhou University, Yangzhou 225009, China - Source
Food chemistry. 2011, Vol 128, Num 3, pp 645-652, 8 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Crystalline property Heating High-amylose starch granule Morphological structure Rice
- Keyword (fr)
- Amidon Amylose Chauffage Granule amidon Morphologie Plante transgénique Propriété Riz Structure Céréale Glucide Polyoside
- Keyword (en)
- Starch Amylose Heating Starch granule Morphology Transgenic plant Properties Rice Structure Cereal Carbohydrate Polysaccharide
- Keyword (es)
- Almidón Amilosa Calefacción Gránulo de almidón Morfología Planta transgénica Propiedad Arroz Estructura Cereal Glúcido Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24170774
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.03.080 
https://dx.doi.org/10.1016/j.foodchem.2011.03.080
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