Structural features of starch-flavor complexation in food model systems

The roles of amylose and amylopectin in the gelation and retrogradation of starch

M. J. Miles, Victor J. Morris, Paul D. Orford et al. · Carbohydrate Research · 1985 · 1.2K citations

Agriculture, Biochemistry, Food Science +6

The colloidal domain: where physics, chemistry, biology, and technology meet

Choice Reviews Online · 1995 · 1.1K citations

Engineering, Chemistry, Physics +14

Structure studies of amylose-V complexes and retro-graded amylose by action of alpha amylases, and a new method for preparing amylodextrins

Jay‐lin Jane, John F. Robyt · Carbohydrate Research · 1984 · 339 citations

Life Sciences, Biochemistry, Molecular Biology +14

Fractionation of Starch by Selective Precipitation with Butanol

Thomas John Schoch · Journal of the American Chemical Society · 1942 · 281 citations

Natural Sciences, Chemistry, Analytical Chemistry +7

Physical properties of amylose-monoglyceride complexes

A.‐C. Eliasson, N. Krog · Journal of Cereal Science · 1985 · 276 citations

Pharmacy, Biochemistry, Chemistry +14