Concepedia

Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches

Huynh Kim Lan, R. Hoover, Lahiru N. Jayakody, Q. Liu, Elizabeth Donner, M. Båga, Eric Asare, Pierre Hucl, Ravindra N. Chibbar

Food Chemistry · 2008 · 197 citations · 46 references

Concepts

AgricultureBiochemistryFood ScienceCarbohydrate ChemistryCereal ScienceFood ChemistryCarbohydrates In FoodsCereal Grain ChemistryFood Texture ChemistryStarch ChemistryGrain Amylose ContentMolecular Structure DeterminationPhysicochemical PropertiesStarch CrystallinityStarch Physicochemical PropertiesStarch Quality TraitsStarch Structure

References

46

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

Agriculture, Biochemistry, Food Science +12

Studies on the Relationship Between Water‐satured State and Crystallinity by the Diffraction Method for Moistened Potato Starch

Shozo NARA, Takashi Komiya · Starch - Stärke · 1983 · 808 citations

Agriculture, Food Science, Materials Science +13

The influence of amylose on starch granule structure

Paul J. Jenkins, Athene M. Donald · International Journal of Biological Macromolecules · 1995 · 469 citations

Life Sciences, Biochemistry, Food Science +12

Improved colorimetric determination of amylose in starches or flours

Joseph Chrastil · Carbohydrate Research · 1987 · 433 citations

Agriculture, Biochemistry, Food Science +12

Starch paste clarity

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