Amylose Content Modification is a targeted biochemical intervention that alters the proportion of amylose in starch through genetic, enzymatic, or chemical means to enhance functional or nutritional properties of starch-based products.
220
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12.6K
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961
Authors
320
Institutions
Publications per year
2017–2026
102
Parents
Publications
220
1–5 of 220
Authors
961
- LA
6
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6
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5
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4
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4
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1–5 of 961
Institutions
320
South China University of Technology
Guangzhou, China
11 h-index
34 publications
1.6K citations
Instituto Politécnico Nacional
Mexico City, Mexico
9 h-index
25 publications
1.5K citations
State Key Laboratory of Food Science and Technology
Wuxi, China
8 h-index
34 publications
2.1K citations
The University of Queensland
Brisbane, Australia
8 h-index
20 publications
1.4K citations
Yangzhou University
Yangzhou, China
8 h-index
45 publications
4.1K citations
Chinese Academy of Sciences
Beijing, China
7 h-index
29 publications
2K citations
Jiangnan University
Wuxi, China
7 h-index
33 publications
2K citations
Ministry of Agriculture and Rural Affairs
Beijing, China
5 h-index
16 publications
645 citations
1–8 of 320
Venues
- Carbohydrate Polymers
30 publications · 2K citations
24
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- Food Hydrocolloids
21 publications · 1.4K citations
20
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- Food Chemistry
14 publications · 719 citations
14
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- Starch - Stärke
15 publications · 663 citations
14
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- International Journal of Biological Macromolecules
12 publications · 643 citations
12
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1–5