Starch Chemistry

Patindol, J., Jinn, J-R, Wang, Y-J, and T. Siebenmorgen. 2016. Kernel and startch properties of U.S. and imported medium- and short-grain rice cultivars. Cereal Chemistry 93(6):529-535.

Leethanapanich, K., Mauromoustakos, A., and Y.J. Wang. 2016. Effect of soaking temperature on commingled rice properties. J. Cereal Science 69:267-274.

Patindol, J.A., T.J. Siebenmorgen, and Y.J. Wang.  2015.  Impact of environmental factors on rice starch structure; A review.  Starch 67:42-54.

Patindol, J. G. Mendez-Montealvo and Y.-J. Wang. 2012. Starch properties of malted barley in relation to real degree of fermentation. Starch J. 64:517-523.

Newton, J. Y.-J. Wang, and A. Mauromoustakos. 2011. Effects of cultivar and processing condition on physicochemical properties and starch fractions in parboiled rice. Cereal Chemistry 88(4):414-420.

Patindol, J., X. Gu and Y.-J. Wang.  2010. Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics.  Starch J. 62:188-197.

Fitzgerald, M.A. C.J. Bergman, A.P. Resurreccion, J. Möller, R. Jimenez, R.F. Reinke, M. Martin, P. Blanco, F. Molina, M.-H. Chen, V. Kuri, M.V. Romero, F. Habibi, T. Umemoto, S. Jongdee, E. Graterol, K.R. Reddy, P.Z. Bassinello, R. Sivakami, N. Rani, S. Das, Y.-J. Wang, S.D. Indrasari, A. Ramli, R. Ahmad, S.S. Dipti, L. Xie N. Thi Lang, P. Singh, D.C. Toro, F. Tavasoli, and C. Mestres. 2009. Addressing the dilemmas of measuring amylose in rice. Cereal Chemistry. 86(5):492-498.

Patindol, J., X. Gu, and Y.-J. Wang. 2009. Chemometric analysis of the gelatinization and pasting properties of long-grain rice starches in relation to fine structure. Starch J. 61:3-11.

Cameron, D.K. Y.-J.Wang, and K.A. Moldenhauer . 2008. Comparison of physical and chemical properties of medium-grain rice cultivars grown in California and Arkansas. J. Food Science 73(2):C72-78.

Patindol, J., J. Newton, and Y.-J. Wang. 2008. Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice. J. Food Science 73:E370-377.

Wambura. P., W. Yang, and Y.-J Wang. 2008. Power ultrasound enhanced one-step soaking and gelatinization for rough rice parboiling. Int. J. Food Engineering 4(4):1-12.

Cameron, D.K. Y.-J.Wang, and K.A. Moldenhauer . 2007. Comparison of starch physicochemical properties from medium-grain rice cultivars grown in California and Arkansas. Starch J. 59:600-608.

Patindol, J. L. Wang, and Y.-J. Wang. 2007. Cellulase-assisted extraction of oligosaccharides from defatted rice bran. 2007. J. Food Science 72(9):C516-521.  

Patindol, J.A., B.C. Gonzaleza, Y.-J. Wang, and A.M. McClung. 2007. Starch fine structure and physicochemical properties of specialty rice for canning. J. Cereal Science 45:209-218.

Patindol, J., A. Flowers, M.-I. Kuo, Y.-J. Wang, and D. Gealy. 2006. Comparison of physicochemical properties and starch structure of red rice and cultivated rice. J. Agric. Food Chemistry 54:2712-2718.

Cameron, D.K. and Y,-J, Wang. 2005. A better understanding of factors that affect the hardness and stickiness of long-grain rice. Cereal Chemistry 82(2):113-119.

Patindol, J., Y.-J. Wang, J.-L. Jane. 2005. Structure-functionality changes in starch following rough rice storage. Starch J. 57:197-207.

Patindol, J. and Y.-J. Wang. 2003.  Fine structures and physicochemical properties of starches from chalky and translucent rice kernels. J. Agric. Food Chemistry 51:2777-2784.

Patindol, J. and Y.-J. Wang. 2002. Fine structures of starches from long-grain rice cultivars with different functionality. Cereal Chemistry 79(3)465-469.

Wang, Y.-J.  and L. Wang. 2002. Structures of four waxy rice starches in relation to thermal, pasting, and textural properties. Cereal Chemistry. 79(2)252-256.

Wang, L., Y.-J. Wang, and R. Porter. 2002. Structures and physicochemical properties of six wild rice starches. J. Agric. Food Chemistry50 (9), 2695-2699.

Wang, Y.-J. L. Wang, D. Shephard, F. Wang, and J.Patindol. 2002. Properties and structures of flours and starches from whole, broken, and yellowed rice kernels in a model study. Cereal Chemistry 79(3):383-386.

Wang, L. and Y.-J. Wang . 2001. Comparison of protease digestion at neutral pH with alkaline steeping method for rice starch isolation. Cereal Chemistry 78(6):690-692.