Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch

Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

Food Chemistry, Polysaccharide, Cereal Starches +1

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

Anil Gunaratne · Carbohydrate Polymers · 2002 · 867 citations

Food Chemistry, Health Sciences, Root Starches +4

Starch paste clarity

Stuart Craig, Clodualdo C. Maniñgat, Paul A. Seib et al. · 1989 · 411 citations

Food Chemistry, Starch Paste Clarity, Food Processing +3

A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties

Kawaljit Singh Sandhu, Narpinder Singh, Seung-Taik Lim · LWT · 2007 · 278 citations

Food Chemistry, Food Physic, Food Microstructure +4

Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches

Herman Katopo · Carbohydrate Polymers · 2002 · 249 citations

Materials Science, Ultrahigh Hydrostatic Pressure, High Hydrostatic Pressure +5