Makoto Hisamatsu

Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima et al. · Carbohydrate Polymers · 2005 · 412 citations

Food Chemistry, Engineering, Different Botanical Sources +7

Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties

Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima et al. · Carbohydrate Polymers · 2005 · 340 citations

Starch Structure, Food Biophysics, Polysaccharide +1

Freeze–thaw stability of starches from different botanical sources: Correlation with structural features

Sathaporn Srichuwong, Naoto Isono, Hongxin Jiang et al. · Carbohydrate Polymers · 2011 · 157 citations

Structural Features, Plant Physiology, Different Botanical Sources +8

Structure of lintnerized starch is related to X-ray diffraction pattern and susceptibility to acid and enzyme hydrolysis of starch granules

Sathaporn Srichuwong, Naoto Isono, Takashi Mishima et al. · International Journal of Biological Macromolecules · 2005 · 98 citations

Food Chemistry, Engineering, Biochemistry +7

Structural Change of Maize Starch Granules by Ball-mill Treatment

Shinji Tamaki, Makoto Hisamatsu, Katsunori Teranishi et al. · Starch - Stärke · 1998 · 80 citations

Ball-mill Treatment, Engineering, Glycobiology +17