Influence of pH and ionic strength on the viscoelastic properties of starch gels — A comparison of potato and cassava starches

The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch

I. D. Evans, Derek R. Haisman · Starch - Stärke · 1982 · 362 citations

Pharmacy, Biochemistry, Food Science +13

RHEOLOGY OF GELATINISED STARCH SUSPENSIONS

I. D. Evans, Derek R. Haisman · Journal of Texture Studies · 1980 · 271 citations

Engineering, Food Science, Materials Science +17

Tentative Hypothesis to Explain How Electrolytes Affect the Gelatinization Temperature of Starches in Water

B. J. Oosten · Starch - Stärke · 1982 · 135 citations

Natural Sciences, Chemistry, Food Science +16

Variation in Properties of Starch in Cassava Varieties in Relation to Age of the Crop

S. N. Moorthy, T. Ramanujam · Starch - Stärke · 1986 · 110 citations

Agriculture, Agronomy, Food Science +15

A theory of flow as a cooperative phenomenon

L. Bohlin · Journal of Colloid and Interface Science · 1980 · 108 citations

Engineering, Physics, Fluid Dynamics +11