Paul D. Orford

The roles of amylose and amylopectin in the gelation and retrogradation of starch

M. J. Miles, Victor J. Morris, Paul D. Orford et al. · Carbohydrate Research · 1985 · 1.2K citations

Food Chemistry, Engineering, Biochemistry +5

The gelation and crystallisation of amylopectin

Stephen G. Ring, Paul Colonna, Kenneth J. I'Anson et al. · Carbohydrate Research · 1987 · 411 citations

Polysaccharide, Carbohydrate-protein Interaction, Glycobiology +1

Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectin

Paul D. Orford, Roger Parker, Stephen G. Ring et al. · International Journal of Biological Macromolecules · 1989 · 275 citations

Food Chemistry, Glass Transition Behaviour, Biotechnology +4

Resistant starch: Its chemical form in foodstuffs and effect on digestibility in vitro

Stephen G. Ring, J. S. Gee, Mary A. Whittam et al. · Food Chemistry · 1988 · 261 citations

Food Chemistry, Nutrition, Agricultural Chemistry +8

The effect of concentration and botanical source on the gelation and retrogradation of starch

Paul D. Orford, Stephen G. Ring, Vincent M. Carroll et al. · Journal of the Science of Food and Agriculture · 1987 · 221 citations

Food Chemistry, Agricultural Chemistry, Engineering +13