Genetic elimination of a starch granule protein, SGP-1, of wheat generates an altered starch with apparent high amylose

Colorimetric Method for Determination of Sugars and Related Substances

Michel Dubois, K. A. Gilles, J. K. Hamilton et al. · Analytical Chemistry · 1956 · 51K citations

Food Chemistry, Chemical Measurement, Bioanalysis +13

Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

D. Cooke, Michael J. Gidley · Carbohydrate Research · 1992 · 1.2K citations

Materials Science, Molecular Order, Chemical Kinetics +10

A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography

Isao Hanashiro, Jun‐ichi Abe, Susumu Hizukuri · Carbohydrate Research · 1996 · 830 citations

Biochemistry, Chain Length, Natural Sciences +9

Recent developments in our understanding of amylopectin structure

D. J. Manners · Carbohydrate Polymers · 1989 · 419 citations

Biochemistry, Biomolecular Structure Prediction, Amylopectin Structure +3

Effect of Wheat Starch Structure on Swelling Power

Tomoko Sasaki, Junko Matsuki · Cereal Chemistry · 1998 · 399 citations

Food Chemistry, Isolated Starch, Engineering +13