Concepedia
LWT · 2010 · 131 citations · 42 references
Food ChemistryStructural CharacteristicsEngineeringBarley StarchBiochemistryGlycobiologyHigh Acetylation DegreePolysaccharidePlant BiochemistryGrain QualityPlant PhysiologyBiomolecular Engineering
42
Introduction to infrared and Raman spectroscopy
Upali A. Jayasooriya · Spectrochimica Acta Part A Molecular Spectroscopy · 1991 · 3K citations
Optical Properties, Spectroscopy, Natural Sciences +3
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
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
Optimization of reaction conditions for preparing carboxymethyl cellulose from sago waste
Vengidesh Pushpamalar, Steven J. Langford, M. B. Ahmad et al. · Carbohydrate Polymers · 2006 · 428 citations
Chemical Engineering, Carboxymethyl Cellulose, Engineering +8
Characterization of barley starches of waxy, normal, and high amylose varieties
Yunxian Song, Jay‐lin Jane · Carbohydrate Polymers · 2000 · 396 citations
High Amylose Varieties, Botany, Barley Starches +5