Structural properties in relation to oral enzymatic digestibility of starch gels based on pure starch components and high amylose content

The roles of amylose and amylopectin in the gelation and retrogradation of starch

M. J. Miles, Victor J. Morris, Paul D. Orford et al. · Carbohydrate Research · 1985 · 1.2K citations

Agriculture, Biochemistry, Food Science +6

An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products.

Yvonne Granfeldt, Inger Björck, Anders Drews et al. · PubMed · 1992 · 405 citations

Agriculture, Biochemistry, Food Science +14

Limiting factors of starch hydrolysis.

Paul Colonna, V. Leloup, A. Buléon · PubMed · 1992 · 272 citations

Life Sciences, Biochemistry, Food Science +11

Resistant starch: Its chemical form in foodstuffs and effect on digestibility in vitro

Stephen G. Ring, J. S. Gee, Mary A. Whittam et al. · Food Chemistry · 1988 · 261 citations

Agriculture, Food Science, Nutritional Sciences +11

Molecular mechanisms underlying amylose aggregation and gelation

Michael J. Gidley · Macromolecules · 1989 · 252 citations

Life Sciences, Biochemistry, Enzymology +12