Factors affecting crystallization and crystallization kinetics in amorphous corn starch

Kinetics of Phase Change. II Transformation-Time Relations for Random Distribution of Nuclei

Melvin Avrami · The Journal of Chemical Physics · 1940 · 8.6K citations

Natural Sciences, Materials Science, Chemical Kinetics +16

A fourier transform IR study of the gelation of amylose and amylopectin

Brian J. Goodfellow, R.H. Wilson · Biopolymers · 1990 · 211 citations

Life Sciences, Biochemistry, Protein Biochemistry +14

The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry

Peter L. Russell · Journal of Cereal Science · 1987 · 171 citations

Agriculture, Biochemistry, Food Science +14

Kinetic study of the retrogradation of gelatinised starch

Rhonda G. McIver, D. W. E. Axford, K. H. Colwell et al. · Journal of the Science of Food and Agriculture · 1968 · 165 citations

Natural Sciences, Food Science, Materials Science +17

Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch Gels

J. Longton, G. A. Legrys · Starch - Stärke · 1981 · 159 citations

Agriculture, Food Science, Materials Science +17