Journal of Cereal Science · 2003 · 180 citations · 20 references
Food ChemistryEngineeringBiochemistryAmylopectin Retrogradation PropertiesBiotechnologyGel TexturePolysaccharideGrain QualityCarbohydrate-protein InteractionBiomolecular EngineeringRice Starches
20
The gelation and crystallisation of amylopectin
Stephen G. Ring, Paul Colonna, Kenneth J. I'Anson et al. · Carbohydrate Research · 1987 · 411 citations
Polysaccharide, Carbohydrate-protein Interaction, Glycobiology +1
Food polymers, gels and colloids
John F. Kennedy, Regina C.M. de Paula · Carbohydrate Polymers · 1992 · 348 citations