Improving starch for food and industrial applications.

By S. Jobling. Current opinion in plant biology, 2004

604 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3166535d715bd2abd503a82895f986f9a693bd6b

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In Nutrition and Dietetics

Citations in the corpus

How environmental stress affects starch composition and functionality in cereal endosperm (2014, background): “This matrix holds water and along with the unwinding of amylopectin helices [48], increases the viscosity of the mixture [31, 48].”
The contribution of wheat to human diet and health (2015, background): “2003) that are exploited in the food industry, particularly for the production of refrigerated and frozen foods and as fat replacers (Jobling 2004), whereas waxy (glutinous/sticky) rice is widely consumed in Asia.”
Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review (2011, methodology): “ven with the recent remarkable advances in biotechnology and ioinformatics, molecular genetics and comparative genomics, we till have an incomplete understanding of starch biosynthesis and here are many gaps in our knowledge of the relationship between he structure and function of starches (Jobling,”
Effect of hydrothermal treatment of rice flour on various rice noodles quality. (2010, background): “Rice of intermediate amylose content yields a softer product with higher cooking loss, while flour from lowamylose rice has no potential for making usable rice noodles (Jayakody and Hoover, 2008; Jobling, 2004).”
The principles of ultra high pressure technology and its (2008, background): “Thermal processing changes the physicochemical properties of starch; such as increased water solubility and viscoelastic behavior (Fennema, 1996; Rao, 1999; Jobling, 2004).”
Understanding storage starch biosynthesis in plants: a means to quality improvement (2006, background): “There is huge variation in the sizes of starch granules from different species (Jobling 2004), and granule size is an important factor for many applications.”
Starch biosynthesis in developing seeds (2010, background): “Many of the desired physicochemical properties underpinning the different uses of starches can be produced and altered through chemical and enzyme modification, and physical treatment (Wurzburg, 1986; Jobling, 2004; Xie and Liu, 2004).”