ReviewFoods (Basel, Switzerland)2022
The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Metabolomic and structural signatures of pigmented and non-pigmented Himalayan rice landraces.Journal of the science of food and agriculture · 2026Article
- Rheological Performance of Wholemeal Flour from Bread Wheat Under Contrasting Agro-Ecological Conditions: A Multi-Environment Analysis of MixolabFoods (Basel, Switzerland) · 2026Article
- A Comprehensive Review of Starches From Diverse Millets: Composition, Structure, Functionality, and Strategies for Genetic Improvement.Comprehensive reviews in food science and food safety · 2026Review
- Harvesting Time Modulates Starch Structure, Physicochemical Properties and In Vitro Digestibility of Wuyoudao4 Japonica Rice.Foods (Basel, Switzerland) · 2026Article
- Amylose content in rice: integrating genetics, grain filling physiology, and breeding strategies.Frontiers in plant science · 2026Review
- Effect of Pre-Heating on Enhancing the Anti-Digestive and Antioxidant Properties of Curcumin Rice by Self-Emulsifying Technology.Foods (Basel, Switzerland) · 2025Article
- Article
- Effect of granular and molecular structure of starch on physicochemical properties and digestibility of dough- and mature-stage rice.Food chemistry: X · 2025Article
- Accounting for shear scission in the size-exclusion chromatography of debranched starch.Analytical and bioanalytical chemistry · 2025Article
- Fermentation initiated by lactic acid bacteria coupled withFood chemistry: X · 2025Article
- Factors and modification techniques enhancing starch gel structure and their applications in foods:A review.Food chemistry: X · 2024Review
- Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content.Foods (Basel, Switzerland) · 2024Article
- Effects of the Molecular Structure of Starch in Foods on Human Health.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.
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Registered trials
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