Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite

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

Structure of the starch granule. I. Swelling and solubility patterns of various starches.

H. W. Leach · 1959 · 988 citations

Pharmacy, Biochemistry, Food Science +16

Hydrothermal treatments of rice starch for improvement of rice noodle quality

R. Hormdok, Athapol Noomhorm · LWT · 2007 · 393 citations

Agriculture, Agronomy, Crop Sciences +14

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

N. Wang, D. W. Hatcher, Robert T. Tyler et al. · Food Research International · 2009 · 371 citations

Agriculture, Food Science, Nutrition +8

Characterization of Different Starches Oxidized by Hypochlorite

Daris Kuakpetoon, Ya‐Jane Wang · Starch - Stärke · 2001 · 328 citations

Agriculture, Chemistry, Food Science +17