A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains

A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains

Alterations in rice qualities during ageing are related to changes in starch molecular structures. However, if and how storage temperature determines starch structure–function relations remain unknown. This study applied four storage temperatures to investigate the effects of ageing on starch struct...

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Bibliographic Details
Main Authors: Enpeng Li, Xue Xiao, Yifei Huang, Yi Ji, Changquan Zhang, Cheng Li
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
rice ageing
starch molecular structure
pasting property
starch digestibility
texture
Online Access:https://www.mdpi.com/2304-8158/14/15/2661
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