The high molecular weight and large particle size and high crystallinity of starch increase gelatinization temperature and retrogradation in glutinous rice
Liang Cheng, Yiman Han, Haoyang Xu, Dan Liu, Chunyan Jiang, Qingyu Li, Yungao Hu, Xunchao Xiang
Topics & Concepts
CrystallinityRetrogradation (starch)StarchStarch gelatinizationParticle sizeMaterials scienceChemical engineeringFood scienceChemistryComposite materialPhysical chemistryAmyloseEngineeringFood composition and propertiesFood Quality and Safety StudiesPhytoestrogen effects and research