A contribution to the study of staling of white bread: effect of water and hydrocolloid

Viscoelastic Properties of Polymers

John D. Ferry, H. S. Myers · Journal of The Electrochemical Society · 1961 · 13.5K citations

Natural Sciences, Materials Engineering, Materials Science +17

The glass transition in starch

Kathleen Zeleznak, R. C. Hoseney · 1987 · 433 citations

Natural Sciences, Food Science, Materials Science +12

Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry

D. J. Stevens, G. A. H. Elton · Starch - Stärke · 1971 · 287 citations

Agriculture, Biochemistry, Food Science +17

Structures and phase transitions of starch in food systems

Costas G. Βiliaderis · Food technology · 1992 · 245 citations

Agriculture, Food Science, Materials Science +16

A mechanism of bread firming. I. Role of starch swelling

Margrit Martin, Kathleen Zeleznak, R.C. Hoseney · Europe PMC (PubMed Central) · 1991 · 240 citations

Agriculture, Biochemistry, Food Science +9