期刊论文

Lei, Dongyang;Bai, Bin

英文

Food Chemistry

0308-8146

2020

310

125817

10.1016/j.foodchem.2019.125817

This study was financially supported by grants from the Pre-cultivation Project of National Biological Seed Industry Technology Innovation Center of Hunan province, China (2018XK2005). We thank International Science Editing ( http://www.internationalscienceediting.com ) for editing this manuscript. Appendix A

本校为第一且通讯机构

This study investigated the effects of natural high temperature in the field during grain filling stage on the morphological structure and physicochemical properties of rice starch. High natural field temperature during rice grain filling stage resulted in poor processing and appearance quality, higher gelatinization properties including gelatinization temperature, gelatinization enthalpy, swelling power, and water solubility due to the reduction of amylose content. High temperature decreased the setback and trough viscosities, and increased breakdown, implying that the pasting properties were...