Concepedia

Starch Quality Traits

Starch Quality Traits is a scientific construct that denotes a set of measurable physicochemical and functional characteristics defining the performance and suitability of starch for specific industrial and food applications.

3.5K

Publications

190.5K

Citations

10.4K

Authors

1.9K

Institutions

Publications per year

2017–2026

1.5K

Parents

Publications

3.5K

Physicochemical properties, modifications and applications of starches from different botanical sources

Sylvia C. Alcázar-Alay, M. Ângela A. Meireles · Food Science and Technology · 2015 · 883 citations · Full text

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

Anil Gunaratne · Carbohydrate Polymers · 2002 · 882 citations

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Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

Hyun‐Jung Chung, Qiang Liu, R. Hoover · Carbohydrate Polymers · 2008 · 662 citations

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Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

Giovana Ermetice de Almeida Costa, Keila da Silva Queiroz-Monici, Soely Maria Pissini Machado Reis et al. · Food Chemistry · 2005 · 626 citations

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Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities

Zhixi Tian, Qian Qian, Qiaoquan Liu et al. · Proceedings of the National Academy of Sciences · 2009 · 605 citations · Full text

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1–5 of 3.5K

Authors

10.4K

  1. LA
    Luís A. Bello‐Pérez

    Instituto Politécnico Nacional, Mexico

    54 publications · 2.6K citations

    33

    h-index

  2. HC
    Harold Corke

    University of Hong Kong, Hong Kong SAR China

    46 publications · 2.9K citations

    31

    h-index

  3. JB
    Jinsong Bao

    Zhejiang University, China

    43 publications · 2.7K citations

    30

    h-index

  4. WL
    Wenhao Li

    Northwest A&F University, China

    30 publications · 2.2K citations

    26

    h-index

  5. RH
    R. Hoover

    Memorial University of Newfoundland, Canada

    23 publications · 3.9K citations

    23

    h-index

1–5 of 10.4K

Institutions

1.9K

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    50 h-index

    442 publications

    29.4K citations

  2. Jiangnan University

    Wuxi, China

    45 h-index

    364 publications

    22.8K citations

  3. Yangzhou University

    Yangzhou, China

    42 h-index

    544 publications

    30.1K citations

  4. South China University of Technology

    Guangzhou, China

    42 h-index

    239 publications

    21.4K citations

  5. Northwest A&F University

    Yangling, China

    41 h-index

    463 publications

    26.9K citations

  6. Zhejiang University

    Hangzhou, China

    41 h-index

    274 publications

    16.4K citations

  7. Agriculture and Agri-Food Canada

    Ottawa, Canada

    39 h-index

    102 publications

    9.5K citations

  8. Instituto Politécnico Nacional

    Mexico City, Mexico

    38 h-index

    239 publications

    10.8K citations

1–8 of 1.9K

Venues

  1. Food Chemistry

    310 publications · 26.6K citations

    93

    h-index

  2. Carbohydrate Polymers

    258 publications · 22.5K citations

    89

    h-index

  3. Food Hydrocolloids

    180 publications · 14.3K citations

    76

    h-index

  4. International Journal of Biological Macromolecules

    338 publications · 17.4K citations

    73

    h-index

  5. LWT

    140 publications · 7.6K citations

    54

    h-index

1–5