ReviewPolymers2025
Rice Starch Chemistry, Functional Properties, and Industrial Applications: A Review.
Review in Polymers, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The trial behind it
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Who cites it
19 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
- Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Recent Advances in Polysaccharide-Based Encapsulation of Probiotics: Encapsulation Technologies, Material Properties, and Applications in Dairy Products.Foods (Basel, Switzerland) · 2026Review
- The Influence of Polyphenols on Starch Structure Across Molecular, Chemical, and Microstructural Levels.Molecules (Basel, Switzerland) · 2026Article
- Ultrasound modified flaxseed protein-rice starch composite system for texture-modified soft gels: structural, functional, and swallowing properties.Ultrasonics sonochemistry · 2026Article
- Haplotype Analysis of the Wx and SSIIa Genes and Their Association with Starch Physicochemical Properties in Diverse Rice Germplasm.Molecular biotechnology · 2026Review
- Decoding heat-induced chalkiness in rice: molecular mechanisms, genetic networks, and mitigation strategies for climate resilience.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2026Review
- Protein-Carbohydrate Interactions in Food Matrices and Their Effects on Food Quality.Foods (Basel, Switzerland) · 2026Review
- Extrusion-Assisted Formation of Rice Starch-Propyl Gallate Complexes: Structural Characteristics, Antioxidant Activity, and In Vitro Digestibility.Foods (Basel, Switzerland) · 2026Article
- Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review.Foods (Basel, Switzerland) · 2026Review
- Modified Tuber Starches as Sustainable Biopolymers for the Encapsulating Bioactive Compounds: A Comprehensive Review.Polymers · 2025Review
- Enzymatic extraction improves functional and phytochemical attributes of rice protein from green and ripe grains.Food chemistry: X · 2025Article
- Extraction and Characterization of Starches from Non-Conventional Sources: Turmeric (Polymers · 2025Article
- Quality Evaluation of Ready-to-Use Various Brown Rice (Foods (Basel, Switzerland) · 2025Article
- Analog Rice Based on Sago and Corn with the Addition of Moringa Leaf (Foods (Basel, Switzerland) · 2025Article
- Synthesis of Jicama (Polymers · 2025Article
- Functional Modification and Applications of Rice Starch Emulsion Systems Based on Interfacial Engineering.Foods (Basel, Switzerland) · 2025Review
- Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy.Foods (Basel, Switzerland) · 2025Article
- Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating.International journal of food science · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch is among the most abundant natural compounds in nature after cellulose. Studies have shown that the structure and functions of starch differ extensively across and among botanical types, isolation procedures, and climate factors, resulting in starch with significant variations in its chemical, physical, morphological, thermal, and functional characteristics. To enhance its beneficial properties and address inherent limitations, starch is modified through various techniques, resulting in significant alterations to its chemical and physical characteristics. These structural modifications impart considerable technological and industrial versatility. In the food sector, modified starch serves as a thickener, shelf-life extender, fat replacer, texture modifier, gelling agent, and stabilizer. In non-food applications, it functions as a sizing agent, binder, disintegrant, absorbent, and adhesive and is employed in construction as a sealant and to improve material bonding strength. The demand for modified starch has surpassed that of its native counterpart, reflecting its growing market value and the industry's interest in products with novel functional attributes and enhanced value. This study focuses on rice starch, highlighting its structure and composition and their impact on physicochemical properties and functionality. Additionally, it examines the enhancement of its techno-functional characteristics, achieved through various modification processes.
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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.