Effect of sucrose, glucose and fructose on gelation of oxidised starch

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

Industrial Gums, Polysaccharides and their Derivatives

D.M.W. Anderson · Carbohydrate Research · 1975 · 780 citations

Pharmacy, Biochemistry, Food Science +12

Industrial gums. Polysaccharides and their derivatives

Barbara Andrews · Food Chemistry · 1993 · 633 citations

Life Sciences, Biochemistry, Carbohydrate Chemistry +11

The gelation and crystallisation of amylopectin

Stephen G. Ring, Paul Colonna, Kenneth J. I'Anson et al. · Carbohydrate Research · 1987 · 411 citations

Life Sciences, Biochemistry, Molecular Biology +10

Molecular mechanisms underlying amylose aggregation and gelation

Michael J. Gidley · Macromolecules · 1989 · 252 citations

Life Sciences, Biochemistry, Enzymology +12