Molecular structure and physicochemical properties of potato and bean starches as affected by gamma-irradiation

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Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

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

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Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy

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Natural Sciences, Chemistry, Food Science +12

Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

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Natural Sciences, Food Science, Materials Science +16