Concepedia

Starch Physicochemical Properties

Starch Physicochemical Properties is a scientific construct that refers to the intrinsic characteristics of starch—such as gelatinization, retrogradation, swelling power, solubility, and thermal behavior—that determine its functional performance in food and industrial applications through the interplay of physical and chemical interactions.

13.3K

Publications

765.7K

Citations

28.7K

Authors

4.1K

Institutions

Publications per year

2017–2026

5.2K

Parents

Publications

13.3K

Classification and measurement of nutritionally important starch fractions.

H N Englyst, S M Kingman, John H. Cummings · PubMed · 1992 · 3.8K citations

, , +12

A starch hydrolysis procedure to estimate glycemic index

Isabel Goñi, Alejandra García‐Alonso, Fulgêncio Saura-Calixto · Nutrition Research · 1997 · 2.1K citations

, , +14

Starch—composition, fine structure and architecture

Richard F. Tester, John Karkalas, Xin Qi · Journal of Cereal Science · 2004 · 1.7K citations

, , +13

Determination of Starch and Amylose in Vegetables

R. M. McCready, Jack Guggolz, Vernon. Silviera et al. · Analytical Chemistry · 1950 · 1.7K citations

, , +8

Resistant Starch–A Review

M.G. Sajilata, Rekha S. Singhal, Pushpa R. Kulkarni · Comprehensive Reviews in Food Science and Food Safety · 2006 · 1.6K citations

, , +9

1–5 of 13.3K

Authors

28.7K

  1. LC
    Ling Chen

    South China University of Technology, China

    99 publications · 8.9K citations

    57

    h-index

  2. LA
    Luís A. Bello‐Pérez

    Instituto Politécnico Nacional, Mexico

    156 publications · 8K citations

    51

    h-index

  3. JJ
    Jay‐lin Jane

    Iowa State University, United States

    74 publications · 6.1K citations

    46

    h-index

  4. RH
    R. Hoover

    Memorial University of Newfoundland, Canada

    52 publications · 7.1K citations

    45

    h-index

  5. QS
    Qingjie Sun

    Qingdao Agricultural University, China

    76 publications · 5.1K citations

    44

    h-index

1–5 of 28.7K

Institutions

4.1K

  1. South China University of Technology

    Guangzhou, China

    84 h-index

    1.1K publications

    83K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    81 h-index

    1.6K publications

    92.1K citations

  3. Jiangnan University

    Wuxi, China

    79 h-index

    1.6K publications

    89.8K citations

  4. The University of Queensland

    Brisbane, Australia

    66 h-index

    400 publications

    33.9K citations

  5. Agriculture and Agri-Food Canada

    Ottawa, Canada

    61 h-index

    260 publications

    23.1K citations

  6. Instituto Politécnico Nacional

    Mexico City, Mexico

    60 h-index

    689 publications

    33K citations

  7. Yangzhou University

    Yangzhou, China

    58 h-index

    898 publications

    49.2K citations

  8. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    57 h-index

    403 publications

    29.4K citations

1–8 of 4.1K

Venues

  1. Carbohydrate Polymers

    1.3K publications · 111.5K citations

    160

    h-index

  2. Food Hydrocolloids

    833 publications · 64.2K citations

    123

    h-index

  3. Food Chemistry

    666 publications · 53.6K citations

    123

    h-index

  4. Starch - Stärke

    1.5K publications · 68.4K citations

    110

    h-index

  5. International Journal of Biological Macromolecules

    972 publications · 51.9K citations

    102

    h-index

1–5