P.L. Buwalda

Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains

Arno C. Alting, Fred van de Velde, Marja W. Kanning et al. · Food Hydrocolloids · 2008 · 86 citations

Agriculture, Food Science, Nutritional Sciences +16

Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch

Jianwei Zhao, Henk A. Schols, Zhenghong Chen et al. · Food Chemistry · 2012 · 60 citations · Full text

Agriculture, Chemistry, Food Science +9

Digestibility of resistant starch type 3 is affected by crystal type, molecular weight and molecular weight distribution

Cynthia E. Klostermann, P.L. Buwalda, Hans Leemhuis et al. · Carbohydrate Polymers · 2021 · 50 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Effects of Granule Size of Cross-Linked and Hydroxypropylated Sweet Potato Starches on Their Physicochemical Properties

Jianwei Zhao, Zhenghong Chen, Zhengyu Jin et al. · Journal of Agricultural and Food Chemistry · 2015 · 37 citations

Agriculture, Biochemistry, Food Science +14

Isomalto/malto-polysaccharide structure in relation to the structural properties of starch substrates

Pieter H. van der Zaal, Henk A. Schols, Johannes H. Bitter et al. · Carbohydrate Polymers · 2017 · 37 citations

Pharmacy, Biochemistry, Food Science +16