Starch Structure is a molecular construct that defines the hierarchical organization of glucose units in starch, comprising amylose and amylopectin, distinguished by their linear α-1,4-glucosidic linkages and branched α-1,6-glucosidic configurations, respectively.
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Starch—composition, fine structure and architecture
Richard F. Tester, John Karkalas, Xin Qi · Journal of Cereal Science · 2004 · 1.7K citations
Pharmacy, Biochemistry, Food Science +13
The roles of amylose and amylopectin in the gelation and retrogradation of starch
M. J. Miles, Victor J. Morris, Paul D. Orford et al. · Carbohydrate Research · 1985 · 1.2K citations
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The University of Queensland
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Agriculture and Food
Canberra, Australia
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Iowa State University
Ames, United States
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Centre National de la Recherche Scientifique
Paris, France
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South China University of Technology
Guangzhou, China
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Wuxi, China
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- Carbohydrate Polymers
352 publications · 30.3K citations
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- Food Hydrocolloids
197 publications · 14.1K citations
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- Starch - Stärke
331 publications · 16.9K citations
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- Carbohydrate Research
154 publications · 15.4K citations
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- Journal of Agricultural and Food Chemistry
107 publications · 8.9K citations
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