Concepedia

Starch Composition Modification

Starch Composition Modification is a nutritional enhancement strategy that involves altering the relative proportions or structural characteristics of amylose and amylopectin in starch to improve its functional, digestible, or health-promoting properties.

428

Publications

22.3K

Citations

1.6K

Authors

502

Institutions

Publications per year

2017–2026

226

Parents

Publications

428

Progress in starch modification in the last decade

Bhupinder Kaur, Fazilah Ariffin, Rajeev Bhat et al. · Food Hydrocolloids · 2011 · 515 citations

, , +14

Biochemical and Genetic Analysis of the Effects of Amylose-Extender Mutation in Rice Endosperm

A. Nishi · PLANT PHYSIOLOGY · 2001 · 442 citations · Full text

, , +15

Starch Modification: Challenges and Prospects

James N. BeMiller · Starch - Stärke · 1997 · 305 citations

, , +13

Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

Shifeng Yu, Ying Ma, Da‐Wen Sun · Journal of Cereal Science · 2009 · 292 citations

, , +16

Inhibition of a starch-granule–bound protein leads to modified starch and repression of cold sweetening

Ruth Lorberth, Gerhard Ritte, Lothar Willmitzer · Nature Biotechnology · 1998 · 282 citations

, , +12

1–5 of 428

Authors

1.6K

  1. LC
    Ling Chen

    South China University of Technology, China

    12 publications · 962 citations

    12

    h-index

  2. LA
    Luís A. Bello‐Pérez

    Instituto Politécnico Nacional, Mexico

    8 publications · 491 citations

    8

    h-index

  3. YT
    Yaoqi Tian

    Jiangnan University, China

    7 publications · 391 citations

    7

    h-index

  4. XL
    Xiaoxi Li

    South China University of Technology, China

    6 publications · 665 citations

    6

    h-index

  5. CC
    Chengdeng Chi

    South China University of Technology, China

    5 publications · 677 citations

    5

    h-index

1–5 of 1.6K

Institutions

502

  1. Jiangnan University

    Wuxi, China

    19 h-index

    104 publications

    6.1K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    19 h-index

    96 publications

    5.2K citations

  3. South China University of Technology

    Guangzhou, China

    14 h-index

    65 publications

    4.4K citations

  4. Instituto Politécnico Nacional

    Mexico City, Mexico

    13 h-index

    41 publications

    2.4K citations

  5. Purdue University West Lafayette

    West Lafayette, United States

    9 h-index

    16 publications

    1.2K citations

  6. Northwest A&F University

    Yangling, China

    7 h-index

    29 publications

    788 citations

  7. Tianjin University of Science and Technology

    Tianjin, China

    6 h-index

    23 publications

    1K citations

  8. The University of Queensland

    Brisbane, Australia

    6 h-index

    14 publications

    825 citations

1–8 of 502

Venues

  1. Food Hydrocolloids

    39 publications · 3.2K citations

    33

    h-index

  2. Starch - Stärke

    44 publications · 2.3K citations

    28

    h-index

  3. 27

    h-index

  4. Carbohydrate Polymers

    29 publications · 2.3K citations

    25

    h-index

  5. Food Chemistry

    28 publications · 1.8K citations

    23

    h-index

1–5