Concepedia

Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

Veerle Derycke, G.E. Vandeputte, Rudi Vermeylen, Walter De Man, Bart Goderis, M. H. J. Koch, Jan A. Delcour

Journal of Cereal Science · 2005 · 166 citations · 30 references

References

30

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

Natural Sciences, Food Science, Materials Science +16

Phase transitions of the starch–water system

John W. Donovan · Biopolymers · 1979 · 930 citations

Natural Sciences, Biochemistry, Food Science +17

A revisit to the three‐dimensional structure of B‐type starch

Anne Imberty, Serge Pérez · Biopolymers · 1988 · 555 citations

Pharmacy, Biochemistry, Carbohydrate Biochemistry +16

Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch

Costas G. Βiliaderis, Cheryl M. Page, T.J. Maurice et al. · Journal of Agricultural and Food Chemistry · 1986 · 524 citations

Agriculture, Food Science, Materials Science +17

Improved colorimetric determination of amylose in starches or flours

Joseph Chrastil · Carbohydrate Research · 1987 · 433 citations

Agriculture, Biochemistry, Food Science +12