Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment

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

Phase transitions of the starch–water system

John W. Donovan · Biopolymers · 1979 · 930 citations

Natural 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

The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

Helena Fredriksson, J. Silverio, Roger Andersson et al. · Carbohydrate Polymers · 1998 · 691 citations

Agriculture, Biochemistry, Food Science +15

Recent Advances in Knowledge of Starch Structure

Anne Imberty, Alain Buléon, V.H. Tran et al. · Starch - Stärke · 1991 · 536 citations

Natural Sciences, Biochemistry, Biophysics +17