Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers

The roles of amylose and amylopectin in the gelation and retrogradation of starch

M. J. Miles, Victor J. Morris, Paul D. Orford et al. · Carbohydrate Research · 1985 · 1.2K citations

Agriculture, Biochemistry, Food Science +6

New approaches to research on cereal carbohydrates

Claire . Auteur du texte Mercier · Biochimie · 1987 · 318 citations

Agriculture, Biochemistry, Plant Sciences +14

Phase Transitions of Amylose‐Lipid Complexes in Starches: A Calorimetric Study

Masayuki Kugimiya, J W Donovan, Rosalind Y. Wong · Starch - Stärke · 1980 · 232 citations

Agriculture, Biochemistry, Food Science +14

The effect of concentration and botanical source on the gelation and retrogradation of starch

Paul D. Orford, Stephen G. Ring, Vincent M. Carroll et al. · Journal of the Science of Food and Agriculture · 1987 · 222 citations

Agriculture, Biochemistry, Plant Sciences +14

The Complexes of Fatty Acids with Amylose¹

Felix Frank Mikus, R. M. Hixon, R. E. Rundle · Journal of the American Chemical Society · 1946 · 210 citations

Life Sciences, Biochemistry, Chemistry +10