The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku.

Food Chem X · 2025 · PMC12005919 · PMID 40248318

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Furthermore, Li and Gong (2020) showed that the swelling and gelatinization thermodynamic properties of GRF have a highly significant correlation with the chain length distribution of amylopectin, indicating that the pasting, swelling, and disruption of glutinous rice starch granules depended on the interactions among the amylopectin chains.

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