Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)

Morphological, thermal and rheological properties of starches from different botanical sources

Narpinder Singh, Jaspreet Singh, Lovedeep Kaur et al. · Food Chemistry · 2003 · 1.9K citations

Agriculture, Food Science, Plant Sciences +14

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

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

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Agriculture, Biochemistry, Food Science +6

Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

Jaspreet Singh, Lovedeep Kaur, Owen J. McCarthy · Food Hydrocolloids · 2006 · 1.1K citations

Agriculture, Chemical Engineering, Food Science +16

An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches

William R. Morrison, Bernard Laignelet · Journal of Cereal Science · 1983 · 752 citations

Agriculture, Biochemistry, Food Science +13