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Introduction to Physical Polymer Science

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Food Chemistry, Crystalline Potato Starch, Spectroscopy +7

Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

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Food Chemistry, Biomanufacturing, Polysaccharide Gums +6

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Isabelle Capron, Paz Robert, Paul Colonna et al. · Carbohydrate Polymers · 2006 · 340 citations

Materials Science, Engineering, Natural Sciences +7

Aggregation of amylose in aqueous systems: the effect of chain length on phase behavior and aggregation kinetics

Michael J. Gidley, Paul V. Bulpin · Macromolecules · 1989 · 255 citations

Food Colloid, Engineering, Chemical Analysis +26