ArticleGels (Basel, Switzerland)2023
Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed, 40 citations in OpenAlex.
- Article
- Engineering Starch for Sustainable Food Packaging: A Critical Review of Structural Limitations, Modification Techniques, and Emerging Active and Intelligent Applications.Comprehensive reviews in food science and food safety · 2026Review
- Impact of Post-Cooking Storage on the Glycemic Profile of Boiled Rice: Integrating Glycemic Index, Resistant Starch, and Post-Technological Stability.Foods (Basel, Switzerland) · 2026Article
- Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles.Journal of food science · 2025Article
- Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index.Foods (Basel, Switzerland) · 2025Review
- Encapsulation of Fatty Acids Using Linear Dextrin from Waxy Potato Starch: Effect of Debranching Time and Degree of Unsaturation.Gels (Basel, Switzerland) · 2025Article
- Kinetics of Structural Changes in Starch Retrogradation Observed by Simultaneous SANS/FTIR-ATR Measurements.Journal of applied glycoscience · 2025Article
- Advances in the Modulation of Potato Tuber Dormancy and Sprouting.International journal of molecular sciences · 2024Review
- Thermal Properties and Dynamic Rheological Characterization ofGels (Basel, Switzerland) · 2024Article
- Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profileFrontiers in nutrition · 2024Article
- Changes in Structural and Thermodynamic Properties of Starch during Potato Tuber Dormancy.International journal of molecular sciences · 2023Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time and temperature are crucial factors that influence and govern the degree of retrogradation and in turn, affect the formation of resistant starch and alteration of thermal and rheological properties. This article investigates the effect of storage time and temperature on the properties of retrograded rice starch. Rice kernels of five different indigenous varieties, namely Diasang lahi, Khaju lahi, Dhusuri bao, Omkar, and Bili rajamudi were cooked by boiling in water and stored at 4 °C and -20 °C for 6 and 12 h, respectively. Differential scanning calorimetry (DSC) studies revealed in raw form that Bili rajamudi exhibited the highest peak gelatinization temperature (T
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.