Concepedia

Starch Depolymerization

Starch Depolymerization is a biochemical process in enzymatic texture modification that involves the enzymatic cleavage of glycosidic bonds in starch polymers, resulting in the reduction of molecular weight and viscoelastic properties of starch-based materials.

1.1K

Publications

69.9K

Citations

3.8K

Authors

966

Institutions

Publications per year

2017–2026

436

Parents

Publications

1.1K

Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

Jaspreet Singh, Lovedeep Kaur, Owen J. McCarthy · Food Hydrocolloids · 2006 · 1.1K citations

, , +16

Methods for the study of starch retrogradation

A.A. Karim · Food Chemistry · 2000 · 911 citations

, , +7

Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches

Anil Gunaratne · Carbohydrate Polymers · 2002 · 882 citations

, , +15

Citric acid cross-linking of starch films

Narendra Reddy, Yiqi Yang · Food Chemistry · 2009 · 780 citations

, , +11

Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties

Kawaljit Singh Sandhu, Narinder Singh · Food Chemistry · 2006 · 601 citations

, , +13

1–5 of 1.1K

Authors

3.8K

  1. FX
    Fengwei Xie

    The University of Queensland, Australia

    14 publications · 1K citations

    14

    h-index

  2. LC
    Ling Chen

    South China University of Technology, China

    14 publications · 1.1K citations

    14

    h-index

  3. BZ
    Binjia Zhang

    Huazhong Agricultural University, China

    13 publications · 958 citations

    13

    h-index

  4. BC
    Bo Cui

    Qilu University of Technology, China

    12 publications · 706 citations

    12

    h-index

  5. XX
    Xueming Xu

    Jiangnan University, China

    12 publications · 488 citations

    12

    h-index

1–5 of 3.8K

Institutions

966

  1. Jiangnan University

    Wuxi, China

    29 h-index

    224 publications

    10.6K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    29 h-index

    188 publications

    11.2K citations

  3. South China University of Technology

    Guangzhou, China

    27 h-index

    113 publications

    7.7K citations

  4. The University of Queensland

    Brisbane, Australia

    24 h-index

    65 publications

    4.3K citations

  5. Tianjin University of Science and Technology

    Tianjin, China

    16 h-index

    80 publications

    5.2K citations

  6. Zhejiang University

    Hangzhou, China

    16 h-index

    82 publications

    8.2K citations

  7. Centre National de la Recherche Scientifique

    Paris, France

    16 h-index

    57 publications

    2.6K citations

  8. Lund University

    Lund, Sweden

    14 h-index

    44 publications

    2.1K citations

1–8 of 966

Venues

  1. Carbohydrate Polymers

    194 publications · 14.8K citations

    69

    h-index

  2. Food Hydrocolloids

    121 publications · 10.2K citations

    59

    h-index

  3. Food Chemistry

    81 publications · 7.7K citations

    44

    h-index

  4. International Journal of Biological Macromolecules

    122 publications · 5.5K citations

    44

    h-index

  5. Starch - Stärke

    50 publications · 2K citations

    25

    h-index

1–5