Concepedia

11—THE FRACTIONATION OF STARCH PART I—THE ESTIMATION OF AMYLOSE IN THE PRESENCE OF AMYLOPECTIN

R. S. Higginbotham, G. A. MORRISON

Journal of the Textile Institute Transactions · 1949 · 14 citations · 11 references

Concepts

PharmacyBiochemistryFood ScienceCarbohydrate BiochemistryCarbohydrate ChemistryFood ChemistryPolysaccharide PropertiesStarch ChemistryAmylose-amylopectin RatioStarch Chain-length DistributionStarch Structure

Abstract

(1949). 11—THE FRACTIONATION OF STARCH PART I—THE ESTIMATION OF AMYLOSE IN THE PRESENCE OF AMYLOPECTIN. Journal of the Textile Institute Transactions: Vol. 40, No. 4, pp. T201-T207.

References

11

Amylose and Amylopectin Content of Starches Determined by their Iodine Complex Formation<sup>1</sup>

Francis Leslie Bates, Dexter French, R. E. Rundle · Journal of the American Chemical Society · 1943 · 325 citations

Natural Sciences, Chemistry, Food Science +14

The Complexes of Fatty Acids with Amylose<sup>1</sup>

Felix Frank Mikus, R. M. Hixon, R. E. Rundle · Journal of the American Chemical Society · 1946 · 210 citations

Life Sciences, Biochemistry, Chemistry +10

Non-carbohydrate Substances in the Cereal Starches

Thomas John Schoch · Journal of the American Chemical Society · 1942 · 157 citations

Agriculture, Biochemistry, Food Science +10

The Relation of Starch—Iodine Absorption Spectra to the Structure of Starch and Starch Components<sup>1</sup>

R. R. Baldwin, Richard S. Bear, R. E. Rundle · Journal of the American Chemical Society · 1944 · 107 citations

Natural Sciences, Chemistry, Food Science +11

ADSORPTION OF FATTY ACID BY THE LINEAR COMPONENT OF CORN STARCH

Thomas John Schoch, Carl B. Williams · Journal of the American Chemical Society · 1944 · 59 citations

Agriculture, Chemistry, Food Science +9