Concepedia

Effects of cross-linking and low molecular amylose on pasting characteristics of waxy corn starch

Masahiro Kurakake, Yoshio Akiyama, Hiroshi Hagiwara, Toshiaki Komaki

Food Chemistry · 2009 · 50 citations · 24 references

Concepts

AgricultureBiochemistryFood ScienceCarbohydrate BiochemistryCarbohydrate ChemistryFood ChemistryCarbohydrates In FoodsCereal Grain ChemistryFood Texture ChemistryPolysaccharide PropertiesStarch ChemistryAmylose StructureLow AmyloseStarch Cross-linkingStarch Pasting PropertiesStarch Structure

References

24

Colorimetric Method for Determination of Sugars and Related Substances

Michel Dubois, K. A. Gilles, J. K. Hamilton et al. · Analytical Chemistry · 1956 · 51.8K citations

Agriculture, Chemistry, Food Science +13

Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

Agriculture, Biochemistry, Food Science +12

Phase transitions of the starch–water system

John W. Donovan · Biopolymers · 1979 · 930 citations

Natural Sciences, Biochemistry, Food Science +17

Starch gelation and retrogradation

Victor J. Morris · Trends in Food Science & Technology · 1990 · 425 citations

Agriculture, Biochemistry, Food Preservation +8

Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch

J. L. Jane, Jen-Fang Chen · Europe PMC (PubMed Central) · 1992 · 376 citations

Pharmacy, Biochemistry, Food Science +16