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BMC plant biology, ISSN 1471-2229, 2012, Volume 12, Issue 1, pp. 223 - 223
Background: Starch is stored in higher plants as granules composed of semi-crystalline amylopectin and amorphous amylose... 
Barley | RNA interference | Starch bioengineering | Starch granules | Resistant starch | Starch crystallinity | Amylose-only starch | Starch branching enzymes | MULTIPLE FORMS | WHEAT | PLANT SCIENCES | IN-VITRO | ANTISENSE RNA INHIBITION | METABOLIC NETWORKS | LARGE-BOWEL | BIOSYNTHESIS | POTATO STARCH | RICE | Temperature | Molecular Weight | Microscopy, Polarization | Amylose - biosynthesis | Hordeum - enzymology | X-Ray Diffraction | Plants, Genetically Modified | 1,4-alpha-Glucan Branching Enzyme - genetics | Gene Expression Regulation, Plant | Transformation, Genetic | Gene Expression | Hordeum - anatomy & histology | Seeds - ultrastructure | Germination | Transgenes - genetics | Gene Silencing | Solubility | Genetic Pleiotropy | Reverse Transcriptase Polymerase Chain Reaction | beta-Glucans - metabolism | Phenotype | Genes, Plant - genetics | Calorimetry, Differential Scanning | Hordeum - growth & development | Hordeum - genetics | Seeds - anatomy & histology | Chromosome Segregation - genetics | Suppression, Genetic | Health insurance | Crop yields | Enzymes | Starch | Genes | Glucose | Fatty acids | Dextrose | Thermal properties | Amylose | Genetic research | Bacteria | Genetic engineering | Chloroplasts | Microscopy | Life sciences | Biosynthesis | Plastids | Manuscripts | Life Sciences | Engineering Sciences | Food engineering | Chemical and Process Engineering
Journal Article
Comprehensive reviews in food science and food safety, ISSN 1541-4337, 2015, Volume 14, Issue 5, pp. 568 - 585
Journal Article
Ciência e tecnologia de alimentos, ISSN 1678-457X, 2015, Volume 35, Issue 2, pp. 215 - 236
Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility... 
Paste properties | Starch biomass | Starch granules | Starch modification | Unconventional starch | Conventional starch | Food | RHEOLOGICAL PROPERTIES | unconventional starch | FOOD SCIENCE & TECHNOLOGY | conventional starch | HEAT-MOISTURE TREATMENT | WAXY CORN STARCHES | RICE STARCH | starch biomass | paste properties | food | FUNCTIONAL-PROPERTIES | starch granules | BANANA STARCH | MAIZE STARCHES | X-RAY | starch modification | LINKED RESISTANT STARCH | POTATO STARCH
Journal Article
Food chemistry, ISSN 0308-8146, 2018, Volume 240, pp. 550 - 558
Journal Article
International journal of food science & technology, ISSN 1365-2621, 2019, Volume 54, Issue 6, pp. 2132 - 2140
...) on in vitro native starch digestibility has been investigated. Physicochemical properties (chemical composition, particles size and shape, surface features... 
food formulation | starch | resistant starch | Digestibility | Potatoes | Enzymes | Amylopectin | Starch | Corn | Starches | Food production | Organic chemistry | Granular materials | Nutrients | Granules | Chemical composition | Wheat | Physicochemical properties | Cassava | Rice | Life Sciences
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 09/2015, Volume 67, Issue 9-10, pp. 829 - 837
The gel formation properties of non‐waxy rice starch with cross‐linked resistant starch with phosphate (RS4, 10, 20, and 30... 
Gel structure | Amylose content | Cross‐linked resistant starch | Rice starch | Texture | Cross-linked resistant starch | AMYLOPECTIN | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | RETROGRADATION | GELATINIZATION
Journal Article
Food research international, ISSN 0963-9969, 2010, Volume 43, Issue 4, pp. 931 - 942
Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health... 
Physiological effects | Functionality | Applications | Health | Dietary fibre | Resistant starch | Digestibility | SERUM-CHOLESTEROL | FOOD-INTAKE | FOOD SCIENCE & TECHNOLOGY | DISTAL COLON | IN-VITRO | COOKING | GLUCOSE | DIETARY-FIBERS | ABSORPTION | POTATO STARCH | Microorganisms | Swelling | Fibre | Starches | Foods | Blood | Fruits
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 03/2018, Volume 53, Issue 3, pp. 557 - 563
Journal Article