Concepedia

Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase

V. Varatharajan, R. Hoover, Jihong Li, Thava Vasanthan, Komeine Kotokeni Mekondjo Nantanga, Koushik Seetharaman, Q. Liu, Elizabeth Donner, Sarita Jaiswal, Ravindra N. Chibbar

Food Research International · 2011 · 121 citations · 39 references

References

39

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

Molecules to Granules: A Comprehensive Starch Review

H. F. Zobel · Starch - Stärke · 1988 · 915 citations

Life Sciences, Biochemistry, Food Science +17

Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches

Anil Gunaratne · Carbohydrate Polymers · 2002 · 882 citations

Agriculture, Food Science, Horticultural Sciences +15