Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India

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

Jay‐lin Jane, Y. Y. Chen, L. F. Lee et al. · Cereal Chemistry · 1999 · 1.5K citations

Food Chemistry, Engineering, Biochemistry +13

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

Materials Science, Molecular Order, Chemical Kinetics +10

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

Food Chemistry, Engineering, Biochemistry +5

Structure of the starch granule. I. Swelling and solubility patterns of various starches.

H. W. Leach · 1959 · 988 citations

Starch Granule, Granular Medium, Solubility Patterns +3

rapid colorimetric procedure for estimating the amylose content of starches and flours

Phil Williams, F.D. Kuzina, I. Hlynka · 1970 · 605 citations

Food Chemistry, Nutrition, Engineering +9