HIGHLIGHTS
- who: Cheng Li et al. from the School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China have published the Article: The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
- what: This analysis has shown that the amounts and distributions of amylose short to intermediate chains (degree of polymerization, DP, ~100-1500) are the major structural features controlling the rice starch retrogradation rate and the digestion rate of long-term retrograded rice . . .
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