Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures

Classification and measurement of nutritionally important starch fractions.

H N Englyst, S M Kingman, John H. Cummings · PubMed · 1992 · 3.8K citations

Agriculture, Food Science, Nutritional Sciences +12

Starch—composition, fine structure and architecture

Richard F. Tester, John Karkalas, Xin Qi · Journal of Cereal Science · 2004 · 1.7K citations

Pharmacy, Biochemistry, Food Science +13

Polymodal distribution of the chain lengths of amylopectins, and its significance

Susumu Hizukuri · Carbohydrate Research · 1986 · 977 citations

Life Sciences, Biochemistry, Biophysics +12

Resistant starch—a review of the physical properties and biological impact of RS3

Stephen G. Haralampu · Carbohydrate Polymers · 2000 · 552 citations

Agriculture, Food Science, Materials Science +14

Effect of Degree, Type, and Position of Unsaturation on the pKa of Long-Chain Fatty Acids

James R. Kanicky, Dinesh O. Shah · Journal of Colloid and Interface Science · 2002 · 548 citations

Life Sciences, Biochemistry, Food Science +8