Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

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

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Pharmacy, Biochemistry, Food Science +13

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

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

J.J.G. van Soest, H. Tournois, D. de Wit et al. · Carbohydrate Research · 1995 · 1.2K citations · Full text

Natural Sciences, Chemistry, Food Science +12

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

D. Cooke, Michael J. Gidley · Carbohydrate Research · 1992 · 1.2K citations

Natural Sciences, Food Science, Materials Science +16

Organisation of the external region of the starch granule as determined by infrared spectroscopy

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Pharmacy, Biochemistry, Biophysics +16