Comparison of physicochemical properties of starches from seed and rhizome of lotus

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

Food Chemistry, Polysaccharide, Cereal Starches +1

Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study

Norman W.H. Cheetham, Leping Tao · Carbohydrate Polymers · 1998 · 1.1K citations

Glycobiology, Amylose Content, Polysaccharide +5

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

Olivier Sevenou, Sandra E. Hill, Imad A. Farhat et al. · International Journal of Biological Macromolecules · 2002 · 814 citations

Food Chemistry, Biochemistry, Natural Sciences +8

Starch chemistry and technology

John F. Kennedy, Charles A. White · Carbohydrate Polymers · 1987 · 718 citations

Food Chemistry, Starch Chemistry, Chemical Engineering +3

Developments in the understanding of starch functionality

Anne‐Marie Hermansson, Karin Svegmark · Trends in Food Science & Technology · 1996 · 403 citations

Food Chemistry, Starch Functionality, Functional Property +4