Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures

Food Polysaccharides and Their Applications

James N. BeMiller · Trends in Food Science & Technology · 1996 · 1.7K citations

Agriculture, Biochemistry, Food Science +14

VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES

A.‐C. Eliasson · Journal of Texture Studies · 1986 · 310 citations

Agriculture, Food Science, Materials Science +15

SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY‐EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION

E. B. Bagley, D. D. Christianson · Journal of Texture Studies · 1982 · 170 citations

Agriculture, Food Science, Cereal Science +15

Isolation, Partial Characterization and Modification of the Great Northern Bean ( <i>Phaseolus vulgaris</i> L.) Starch

Shridhar K. Sathe, D. K. Salunkhe · Journal of Food Science · 1981 · 164 citations

Agriculture, Biochemistry, Food Science +10

A Study of Starch‐Lipid Interactions for Some Native and Modified Maize Starches

A.‐C. Eliasson, H. Finstad, Gudrun Ljunger · Starch - Stärke · 1988 · 138 citations

Agriculture, Biochemistry, Food Science +16