A.‐C. Eliasson

The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

Helena Fredriksson, J. Silverio, Roger Andersson et al. · Carbohydrate Polymers · 1998 · 685 citations

Food Chemistry, Biopolymer Gel, Engineering +7

Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivo

J. Holm, Inger Björck, S. Ostrowska et al. · Starch - Stärke · 1983 · 325 citations

Food Chemistry, Abstract Amylose, Health Sciences +15

VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES

A.‐C. Eliasson · Journal of Texture Studies · 1986 · 308 citations

Engineering, Mechanical Engineering, Food Biophysics +16

Physical properties of amylose-monoglyceride complexes

A.‐C. Eliasson, N. Krog · Journal of Cereal Science · 1985 · 275 citations

Polysaccharide, Biophysics, Biochemistry +1

Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats

J. Holm, Ingmar Lundquist, Inger Björck et al. · American Journal of Clinical Nutrition · 1988 · 263 citations

Food Chemistry, Nutrition, In Vitro Fermentation +10