ReviewPlants (Basel, Switzerland)2021
Understanding Wheat Starch Metabolism in Properties, Environmental Stress Condition, and Molecular Approaches for Value-Added Utilization.
Review in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
28 citing papers in PubMed, 86 citations in OpenAlex.
- Ultrasound-assisted water based sustainable extraction of potato peel extract for the development of potato starch based active edible films for the preservation of fresh-cut potatoes.Food chemistry: X · 2026Article
- Transcriptional networks shaping malting quality in barley: From grain development to brewing performance.Food chemistry. Molecular sciences · 2026Review
- Genetic control of wheat flour end-use quality and rheology by genome-wide association studies.The plant genome · 2026Article
- Revisiting starch degradability in dairy ruminants: from feed processing to gut microbiota and metabolic regulation.Journal of animal science and biotechnology · 2026Review
- Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high-quality Japanese ramen noodle.Journal of the science of food and agriculture · 2026Article
- Data Fusion Combining High-Resolution Mass Spectrometry andMolecules (Basel, Switzerland) · 2026Article
- Modification of starch synthesis in food crops using CRISPR/Cas9 gene editing technology for changing climate.Stress biology · 2026Review
- Optimized ridge-furrow ratio regulated soil nutrients, promoted grain filling and increased wheat yield.Frontiers in plant science · 2026Article
- MicroRNAs-mediated heat stress regulations in plants: Mechanisms and targets.The plant genome · 2025Review
- Phosphorus Alters the Metabolism of Sugars and Amino Acids in Elite Wheat Grains.Plants (Basel, Switzerland) · 2025Article
- The Role ofInternational journal of molecular sciences · 2025Review
- Transcriptomic Responses of Wheat Anthers to Drought Stress and Antitranspirants.Plants (Basel, Switzerland) · 2025Article
- Cultivar specific nitrogen and potassium recommendations optimize yield and quality attributes in sugar beet.Scientific reports · 2025Article
- Grain under pressure: Harnessing biochemical pathways to beat drought and heat in wheat.The Plant journal : for cell and molecular biology · 2025Review
- Sugar and Free Amino Acid Contents in Winter Wheat Flour Under Fusarium Head Blight Treatment and Natural Infection.Plants (Basel, Switzerland) · 2025Article
- Evaluation of Wheat Grain and Processing Quality Under Fusarium Head Blight Control Using Strong Oxidizing Radicals.Foods (Basel, Switzerland) · 2025Article
- Relationship Between Physical Characteristics of Cereal Polysaccharides and Soft Tribology-The Importance of Grain Source and Malting Modification.Food science & nutrition · 2025Article
- Triboelectric Separation for Protein Enrichment of Wheat Flour Compared with Gluten-Starch Mixtures as aFoods (Basel, Switzerland) · 2024Article
- Article
- A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
Abstract
Wheat starch is one of the most important components in wheat grain and is extensively used as the main source in bread, noodles, and cookies. The wheat endosperm is composed of about 70% starch, so differences in the quality and quantity of starch affect the flour processing characteristics. Investigations on starch composition, structure, morphology, molecular markers, and transformations are providing new and efficient techniques that can improve the quality of bread wheat. Additionally, wheat starch composition and quality are varied due to genetics and environmental factors. Starch is more sensitive to heat and drought stress compared to storage proteins. These stresses also have a great influence on the grain filling period and anthesis, and, consequently, a negative effect on starch synthesis. Sucrose metabolizing and starch synthesis enzymes are suppressed under heat and drought stress during the grain filling period. Therefore, it is important to illustrate starch and sucrose mechanisms during plant responses in the grain filling period. In recent years, most of these quality traits have been investigated through genetic modification studies. This is an attractive approach to improve functional properties in wheat starch. The new information collected from hybrid and transgenic plants is expected to help develop novel starch for understanding wheat starch biosynthesis and commercial use. Wheat transformation research using plant genetic engineering technology is the main purpose of continuously controlling and analyzing the properties of wheat starch. The aim of this paper is to review the structure, biosynthesis mechanism, quality, and response to heat and drought stress of wheat starch. Additionally, molecular markers and transformation studies are reviewed to elucidate starch quality in wheat.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.