ArticleFood chemistry: X2025
The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance.Foods (Basel, Switzerland) · 2026Article
- Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice Daifuku.Food chemistry: X · 2026Article
- Mechanochemical modification ofRSC advances · 2026Article
- Multi-Analysis Characterization ofFoods (Basel, Switzerland) · 2026Article
- Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice.Foods (Basel, Switzerland) · 2025Article
- Effects ofFood chemistry: X · 2025Article
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Authors and funding
7 authors.
Funding
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Abstract
The study investigated the effects of paste viscosity for glutinous rice flour (GRF), based on differences in amylopectin structure, on the physicochemical properties of GRF and the quality of Daifuku. Ten GRF from two types (Indica variety: IGRF and Japonica variety: JGRF) were selected and the results showed the viscosity, amylopectin content, percentage of long-branched chains, enthalpy, and setback value of IGRF were significantly higher than JGRF and the Daifuku maintained an excellent appearance, which was related to higher proportion of B
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