Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures

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

Agriculture, Biochemistry, Food Science +6

Phase transitions of the starch–water system

John W. Donovan · Biopolymers · 1979 · 930 citations

Natural Sciences, Biochemistry, Food Science +17

Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch

Hyun-Jung Chung, Hyesook S. Lim, Seung-Taik Lim · Journal of Cereal Science · 2006 · 449 citations

Agriculture, Biochemistry, Food Science +16

Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches

Herman Katopo · Carbohydrate Polymers · 2002 · 252 citations

Agriculture, Food Science, Materials Science +12

Effects of High Pressures Treatment on Starches

R. Stute, Heilbronn, R. W. Klingler et al. · Starch - Stärke · 1996 · 245 citations

Agriculture, Food Science, Food Processing +14