Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch

Introduction to infrared and Raman spectroscopy

Upali A. Jayasooriya · Spectrochimica Acta Part A Molecular Spectroscopy · 1991 · 3K citations

Natural Sciences, Chemistry, Physics +12

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

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

Optimization of reaction conditions for preparing carboxymethyl cellulose from sago waste

Vengidesh Pushpamalar, Steven J. Langford, M. B. Ahmad et al. · Carbohydrate Polymers · 2006 · 438 citations

Engineering, Biotechnology, Chemical Engineering +12

Characterization of barley starches of waxy, normal, and high amylose varieties

Yunxian Song, Jay‐lin Jane · Carbohydrate Polymers · 2000 · 397 citations

Agriculture, Plant Sciences, Cereal Science +12