Evaluation of the phase composition of amylose by FTIR and isothermal immersion heats

Characterization of Irradiated Starches by Using FT-Raman and FTIR Spectroscopy

Ramazan Kizil, Joseph Irudayaraj, Koushik Seetharaman · Journal of Agricultural and Food Chemistry · 2002 · 1.2K citations

Natural Sciences, Food Science, Materials Science +15

Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy

J.J.G. van Soest, H. Tournois, D. de Wit et al. · Carbohydrate Research · 1995 · 1.2K citations · Full text

Natural Sciences, Chemistry, Food Science +12

A revisit to the three‐dimensional structure of B‐type starch

Anne Imberty, Serge Pérez · Biopolymers · 1988 · 555 citations

Pharmacy, Biochemistry, Carbohydrate Biochemistry +16

A Fourier transform infra-red spectroscopic analysis of the character of hydrogen bonds in amorphous cellulose

Tetsuo Kondo, Chie Sawatari · Polymer · 1996 · 318 citations

Natural Sciences, Chemistry, Materials Science +13

Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths

M.C. Godet, Hervé Bizot, Alain Buléon · Carbohydrate Polymers · 1995 · 242 citations

Life Sciences, Biochemistry, Chemistry +14